Thursday, September 1, 2011

Basil Corn Saute

Today we have a delicious corn side to compliment the meal introduced two weeks ago from Cosmo Magazine, thanks to Katie Lee!

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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