Corn season is not finished yet although it is slowing down. You can make the corn recipe I'm sharing today with frozen corn but nothing beats cutting the kernels right off the cob.
My sage has gone crazy this year and I have been trying to keep up by incorporating this herb in as many dishes as possible. This recipe is ridiculously simple you could almost follow the images and make it without any instructions from me. I have used sage in several recipes this year including a few you might remember — tender young carrots in a sage butter and sweet potato and turnip mash with a sage butter.
- 5-6 fresh ears of corn (shave the kernels off and reserve)
- 8-10 sage leaves cut in ribbons
- 2-3T butter
- 1/4 cup of cream or milk
- Salt and pepper to taste
Heat butter in a saucepan and once melted, add ribbons of sage. Stir, combining, and until you can smell the essence of sage in the butter. Stir in the kernels of corn to combine. Once the corn starts to warm, add the cream or half and half, again stirring to combine.
Heat thoroughly then add the salt and pepper to taste and enjoy immediately.
Trust me, there will be no leftovers. Like I mentioned before, it really doesn't get any easier than this. What are some of the ways you are using sage in your dishes. Ideas welcome as it continues to come in!
E.A.T. local E.A.T. well