Wednesday, July 11, 2012
Loving this new idea for corn on the cob, well in this instance it is off the cob. This is a good combination of ingredients with the abundant summer corn. You can also vary it to taste.
Cut corn off the cob. In a skillet lightly saute diced onions in butter, I was sort of generous with the butter as you will want it to coat the corn. Once onions are translucent add corn, continue to saute, season with parsley, I used about 1tsp per 2 ears of corn. Cook until corn is tender, or cooked through, season with salt and pepper to taste.