Summer is off to a fast paced start in our house. We have what feels like a full line up of classes and we have been out exploring the city with out of town company. All of this full speed fun has left me with a little less time for cooking, so I am sharing one of my favorite quick recipes. This corn is a well loved recipe of mine because it’s a delicious and versatile side that goes well with so many summer dishes. It pairs nicely with grilled chicken, fish or steak, but add just a touch of lime juice and a pinch of chili powder and it’s the perfect side for tacos. It takes just 10 minutes to make so if summer has you busy, then this corn recipe is just what you need to finish out a quick dinner.
Summer Corn – Serves 4 to 6
- 4 ears of corn, cut off the cob
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1 lime zested
- 1/4 cup cream
- 1 tablespoon cilantro, finely chopped (you could also substitute chives)
First, use a sharp knife to cut the kernels off of the corn discarding any remaining silks.
Then in a medium sized skillet melt the butter and add your corn and season with salt, garlic powder and pepper. Sauté your corn over medium heat for about 5 minutes until your corn turns bright yellow and is tender.
Then add in your lime zest and cream and cook for an additional 2 minutes until the cream has reduced down. Then remove your corn from the pan and add your cilantro.
For My Mexican Street Corn Variation:
Simply add in 1/4 to 1/2 teaspoon of chili powder depending on how spicy you like it and the juice of 1/2 of a lime. Just add them in while you are seasoning your corn with the salt and other seasonings.
Fresh corn is sweet and crisp and absolutely one of summer’s finest. This recipe is one of my favorite ways to cook it. So fire up the grill and enjoy all the best of summer.