I love this time of the year when I can drive around and find fruit and vegetable stands on many different corners. This is a great recipe to use either fresh corn in the summer or frozen corn in the winter months. This recipe is a quick one for Little Chefs as well. In fact, Little Chef A thought it was very boring because she didn’t need to do much.
If you are using fresh corn the first step is to cut it off the cob as described here. In a large skillet over medium high heat add the olive oil and the garlic for a couple minutes. The garlic should be fragrant, not burned. (Sometimes we have that problem and need to start over!) Add in the corn and season with kosher salt and fresh ground pepper. Saute for about 8 minutes or until cooked through.
Transfer to a serving bowl and gently mix in the cilantro and lime juice. See how easy that was?! It is a great side dish to whip up when you don’t have a lot of time.
- 6 ears fresh corn, shucked, kernals cut off the cob (about 4 cups)
- 3 Tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of one half lime
- 2 Tablespoons cilantro
- In a large skillet over medium heat, heat olive oil and garlic for two minutes. Add in the corn, kosher salt and freshly ground pepper. Cook for about 8 minutes or until the corn is tender. Add in the lime juice and cilantro and very carefully mix.