Recipe of the Day (#ROTD)
It’s the end of summer and Sweet Corn is abundant. One way I found to get the most flavor out of it without losing all of its nutrients is sautéing in a skillet. A very simple and quick side dish for week night meals. I use good butter for this recipe/ either “Hope” butter which is a Minnesota brand or Kerry Gold Butter from Ireland.
- 6 stalks of corn husked
- 1 stick or 1/2 lb of good butter
- 1T of salt
- 1/2 T of pepper
Take each stalk of corn stand it up right in the skillet and with a sharp knife slice off all kernels of the stalk into the skillet. The skillet will not only catch the kernels it will also catch the milk from the corn and stalk which creates just this rich and delicious mixture once the butter is added to the skillet. When the corn is all sliced into the skillet add the butter and melt it/ then add the salt & pepper (adjusting to your taste). This paired with Grandpa Ralphie’s Chicken is perfect summer dinner.