Tuesday, July 28, 2009

Sauteed Corn

My husband and I aren't good with leftovers. By the time we remember that we have them--or have the urge to eat them again, they are usually bad. Tonight, after boiling up some ears of corn we had the inevitable leftover pieces. Instead of letting them go to waste, I decided to saute them up and eat the corn as a side for my office lunches.

If you grew up with braces--you know how to cut corn from the cob. Stand the corn on the flat end (this my require you to break the cob in half). Using a sharp knife, cut closest to the narrow part of the kernals (toward the core) as possible avoiding the actual core. Cutting the kernels just in half will lose valuable sweetness from within the kernels.

Leftover sweet corn, removed from cob
1 T Butter

In a small frying pan, heat 1 T salted butter over high heat. Add corn and break up with a spatula into smaller kernel families. Add chives and salt to taste. Saute 5 minutes until fragrant. Serve immediately or store in individual containers for easy snacking.

1 comment:

Kathy said...

We had leftover corn and used your method to heat it up. Yum!