This is a terrific side dish and my new favorite way to serve corn. No, corn isn’t in season right now, but my kids love it. Frozen corn is an acceptable alternative. This recipe comes from a really fun cookbook called I Love Corn. It’s a compilation of corn recipes from various chefs and authors. This particular recipe comes from Martha Stewart. Her recipes tend to be a bit more difficult than they need to be, but this one was surprisingly quick and easy. It has a nutty, sweet flavor that’s irresistible.
- 1/2 T. butter
- 2 C. frozen corn kernels
- 1 large shallot, sliced thinly
- salt and pepper
- 1/4 t. sugar
- 1 sprig of fresh thyme or 1/2 t. dried thyme
Heat a skillet over medium heat. Melt the butter and add the corn and shallots. Cook for about three minutes, until the shallots start to soften. Add the rest of the ingredients and continue to cook until the corn starts to take on a golden brown color. Taste for seasoning.
