SAUTÉED CORN
4 servings
Cut the kernels from:
- 6 ears corn (about 3 cups)
Add to a skillet over medium heat:
- 2 tablespoons butter or olive oil or 2 slices bacon
Crisp the bacon, if using, and transfer to a plate. If desired, add any of the following to the skillet and cook until softened, about 5 minutes:
- (2 jalapeño or serrano peppers or ½ poblano pepper, seeded and diced)
- (2 garlic cloves, coarsely chopped)
Add the corn and cook, stirring often, until heated through, 3 to 4 minutes. Crumble and stir in the bacon, if using, along with any of the following:
- 1 ripe slicing tomato or 2 Roma or plum tomatoes, finely diced
- 2 tablespoons chopped parsley, cilantro, or basil
- (Pinch of chili powder or curry powder)
Season to taste with:
- Salt and black pepper
- (Lemon or lime juice)