It still feels like summer here in San Diego. Sweet corn is tasting like it’s at the peak of its season and this delicious side dish is something that should be enjoyed all year long. These super simple ingredients create a little magic together when they meet a hot pan and start to caramelize. People are always amazed by the complexity and the layers of flavors that come from something so simple and easy to make.
Tip for cutting the corn off the cob: Use a 13″x9″ baking pan to keep the kernels contained and off the floor. After you cut the kernels off, use the back side of your knife to scrape the cob again and extract even more corn juices that add a ton of flavor.
If good fresh corn isn’t available; frozen corn can be substituted. Trader Joe’s has some really good “Super Sweet Frozen Cut White Corn” in their frozen section. I always keep a bag of it in the freezer for when I need a quick side dish.
Heat the butter in your pan just until it starts to brown. Add the corn, onion and chopped fresh thyme. Sauté for 4 to 5 minutes.
The sugars in the corn and onion will caramelize and create an amazing flavor that you don’t get from corn on the cob. Good corn can be eaten raw, and it definitely doesn’t like to be overcooked.
- 2 ears fresh corn husked and sliced off the cob
- 2 sprigs fresh thyme chopped
- 1/2 medium red onion chopped fine
- 1 tablespoon butter
- In a 10" frying pan; heat the butter on medium-high just until the butter starts to brown.
- Add the remaining ingredients and sauté for 4 to 5 minutes, stirring frequently. The sugars from the corn and onion will start to caramelize and develop a fantastic flavor.
- Season with salt and pepper. Serve warm or at room temperature.