Fresh, crunchy, and sweet summer corn. Is there really anything better?
Erin and I share a joint love, that may even border on an obsession, with these beautiful yellow kernels.
Corn is also the main ingredient in my new favourite summer side or vegetarian main dish – succotash. Succotash is traditional southern dish made with lima beans and corn. Here, zucchini and grape tomatoes are added for sweetness and basil and green onions add a bright and fresh flavour.
One of the trickiest things about fresh corn is getting the kernels off the cob without having them fly all over your floor or counter. You can put away your broom because I have an easy trick for you.
Invert a small bowl into a larger mixing bowl and stand the corn straight up on top. Take your knife and slice down the cob and all the kernels will fall straight into your bowl. No need to fear the fresh corn cobs any longer!
Another secret to this recipe is coconut oil. If you’ve never cooked with coconut oil I urge you to give it a try. I too am a coconut oil newbie and it really adds a rich and buttery flavour to this dish. But do not fear, olive and canola oils would all work great as well.
If you didn’t understand our joint love of corn before, I promise after you make this easy and quick summer sauté, you definitely will!