Summer Sweet Corn Saute is a mouthwatering, 5 ingredient side dish recipe. Made with fridge and garden staples, it pairs perfectly with any summer dinner.
I realized as I dug into my sweet corn studded Scallops and Zoodles for dinner at Bol last week in Vail that it was the first bite of sweet corn I’d had all summer long. As an Iowan that is a SIN! We produce the most corn in the entire world (think about that for a second) and, although sweet corn makes up just 1% of the crop, we Iowan’s immerse ourselves in the summertime treat any chance we get.
Well except for me, this summer, apparently.
I guess I had to go all the way to Colorado to ignite my craving because all I’ve been thinking about since returning home is how many different ways I can enjoy it. Raw, grilled, stirred into risottos, topping tacos, or simmered in soups and stoups – yes please, I’ll take it all. But to squash a sweet corn craving in nearly no time at all, and enhance it’s natural sweetness with just a few fridge and garden staples, it’s Summer Sweet Corn Saute to the rescue!
You guys, I can’t. Like, I just cannot express how yummy this easy side dish is and, best of all, the recipe calls for just 5 ingredients plus salt and pepper. Sweet, snappy, and garlic-basil-buttery. I need you to make this tonight!
Fresh sweet corn kernels sliced off the cob (see below for my mess free method) are sauteed in butter with green onions, garlic, and an offensive amount of salt and cracked black pepper before fresh basil is sprinkled on top and stirred in. Look up “simple is best” in the dictionary and you’ll find this recipe. If dictionaries had phrases and anybody still used one. You understand.
Anyway, let this recipe serve more as a guide versus a hard and fast one that you need to follow exactly. Truly all you need to do is add a thwack of butter to a hot skillet then add sweet corn kernels, a few green onions and cloves of garlic, plus a small handful of fresh basil from your garden if you’ve got one. Saute for a few minutes then boom, it’s done. I’m also not trying to tell you how much butter and salt to use, btw. As the viral Instagram meme instructs us, You measure that ish with your heart. Amen.
This recipe is simple enough to whip up any night of the week, is great to prep ahead of time (save mincing/pressing the garlic for cooking time,) and pairs well with pretty much anything – grilled chicken, fish, and sizzling steaks, or hot…