Lemon Thyme-Tinged Corn Saute
(from otenma’s recipe box)
A subtle, delicious vegetable side dish that goes splendidly with crab cakes.
Source: Eating Well
Prep time: 35 minutes
Cook time: 35 minutes
Serves 6 people
Categories: side dish
Ingredients
- 5-7 ears fresh corn, husked
- 1 tablespoon extra-virgin olive oil
- 2 scallions, thinly sliced
- 1 small red bell pepper, seeded and diced
- 1 small stalk celery, finely chopped
- 2 tablespoons water
- 1 tablespoon butter
- 1 teaspoon fresh lemon thyme, or thyme leaves
- 1/2 teaspoon freshly grated lemon zest
- 1/4 teaspoon salt
Directions
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Remove as much silk as possible from the corn and then, using a sharp chef’s knife, cut the kernels off the cob. You want to end up with 3 to 3 1/2 cups corn. You may not need all the corn if the ears are large. Set aside.
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Heat oil in a large nonstick skillet or saute pan over medium-low heat.
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Stir in scallions, bell pepper and celery.
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Cover and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.
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Add the reserved corn and water to the pan.
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Cover and cook, stirring often, until the corn is tender, 4 to 5 minutes.
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Add butter and stir until it has melted.
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Stir in the thyme, lemon zest and salt. Remove the pan from the heat, cover and let sit for several minutes before serving.