Corny

One of the things I love to eat in the summer time is corn on the cob. I used to steam them but lately I have been addicted to grilling them, husk and all.

When I eat corn on the cob, I like to eat them by the rows. Call me weird if you will. But I like to eat them, say, 4 rows at a time lengthwise like a typewritter. Hubby eats them around the cob. Samantha and June love corn as well. Samantha eats the whole corn, including the cob. June is a princess, she only eats the corn kernels and she eats it like a human.

Ok now here's what I would like to find out: How do you eat corn on the cob?

Sad to say, corn season is over. No more fresh corn on the cob. When corn is not in season, I buy frozen corn. Here's how I like to prepare the frozen corn:

Garlic Corn Saute

Ingredients:

2 tablesppon olive oil or butter

1 bag frozen corn kernels, 1Lb. bag

1 medium onion, chopped, about 1 cup

2 cloves garlic, minced

A handfull of chopped chives (told you I never measure when I cook)

A handfull of chopped parsley

Salt & Pepper to taste

A few dash of crushed hot pepper, optional

Instructions:

1) In a 10-12" skillet over medium heat(I have 8 settings and I usually set it at 4), heat oil/butter. Add all the ingredients in the skillet starting with the chopped onion in the bottom and ending with frozen corn. Season with salt & pepper and crushed hot pepper.

2) Cook on medium heat without stiring for about 3-5 minutes. Check it at 3 minutes, making sure it's not burnt. If it's starting to burn, turn the heat down a notch. What you want is for the onions to caramelized(at the same time the heat will thaw the corn). Then stir and let cook for another 3-5 minutes. Keep stiring every few minutes and cooking the corn mixture until the corn is caramelized(golden brownish). Taste and re-season if necessary.

This is a great side dish to serve with grilled steak, pork or chicken. Enjoy!

Please come back this Friday for a very special Golden Friday edition!