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2 tablespoons olive oil
1 garlic clove, minced
6 ears corn, shucked and kernels cut from the cob (about 4 cups)
2 tablespoons fresh basil, very thinly sliced
In a large skillet over medium heat, heat olive oil and sauté garlic for about 2 minutes. Add corn, and season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Remove from heat, and gently stir in basil.
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