Serves 4 as a side dish
1 Tbsp. plus 1 tsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 medium-large yellow onion, diced small: 1 1/2 cup
Kernels from 4 ears of corn: 2 cups
1 Tbsp. finely chopped fresh ginger
1 heaping tsp. minced fresh garlic
1 tsp. freshly grated lime zest
Freshly ground black pepper
1/4 fresh lime
3 Tbsp. fresh, tender herbs, chopped: basil, parsley and chives or cilantro and mint
In a 10-inch straight-sided skillet, melt 1 Tbsp. butter with the oil over medium-low heat.
Add onions and 1/2 tsp. salt.
Cover and cook, stirring occasionally, until onions are translucent: 5 minutes.
Uncover pan, turn the heat up to medium and sauté, stirring frequently, until lightly browned: 4-5 minutes.
Add remaining butter, corn and 1/2 tsp. salt.
Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite: 4-5 minutes. The corn will begin to intensify in color, glisten and shrink slightly.
Add the ginger and garlic and cook, stirring, until very fragrant: 30 seconds to 1 minute.
Stir in lime zest and remove pan from heat.
Let sit 2-3 minutes and stir again to loosen more browned starch from the bottom of the pan.
Season the sauté with a few generous grinds of black pepper and a good squeeze of lime.
Stir in half the herbs and let sit 3 more minutes.
Stir and season to taste with salt, pepper and lime juice.
Stir in remaining herbs just before serving.
Recipe contributed by Susie Middleton for our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw. Susie’s new book is Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals.