Corn off the Cob with Lemon

Name: Corn off the Cob with Lemon
Prep time: 15 min
Total time: 25 min
Yield: 6 - 8 Servings
Ingredients: 10 ears white corn, shucked, cut off the cob; 1 tablespoons olive oil; 1 tablespoons butter; 2 medium shallots, minced; 1 garlic clove, minced; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Salt and freshly ground lemon pepper

By Leslie Blythe Corn, Vegetarian Sautéing

July 5, 2018

Normally, I make corn with butter, lime juice and cayenne, which is my favorite way. Someone seems to have used up all the limes making various cocktails! So because I had a bowl of lemons, I created a new version - Corn off the Cob with Lemon. The sweetness of the corn is perfect with the tartness of the lemon.

Prep: 15 mins
Cook: 10 mins
Yields: 6 - 8 Servings

Ingredients

10 ears white corn, shucked, cut off the cob

1 tablespoons olive oil

1 tablespoons butter

2 medium shallots, minced

1 garlic clove, minced

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Salt and freshly ground lemon pepper

Directions

1In a skillet, heat the oil and butter. Add the shallots and garlic and cook over low heat, stirring until soft. Increase the heat to high and when the oil sizzles, add the corn. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.

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