Corn on the cob is great, but cutting fresh corn off the cob and sautéing it quickly with aromatics makes a fast, delicious side dish.
c oliver discovered how delicious a fast corn sauté could be when she combined it with bacon: Cook a few strips of bacon, drain on paper towels, and crumble. Sauté chopped onion in the bacon fat, add the corn and heat through, and sprinkle with the crumbled bacon. “I can’t recommend this highly enough,” says c oliver. “I may never cook corn any other way.”
Veggo shares a corn sauté learned from his sister-in-law: Sauté the kernels from six ears of corn with one or two finely diced jalapeños in a bit of oil, stirring often, until the corn begins to caramelize. Remove from heat and stir in half to one cup chopped cilantro and the juice of two limes.
For a simple Sichuan dish, cut a couple of green onions into pieces the size of corn kernels and chop or slice fresh chile to taste. Sizzle the green onion and chile in oil, add corn kernels and stir until hot, and salt to taste, says buttertart.
Discuss: Corn — off the cob. So delicious.