Sweet Potato, Broccoli & Wild Rice Hash
Cooking this hash in cast iron ensures you'll get crusty bits, but any nonstick skillet will work fine. Serve with your favorite hot sauce.
Read MoreSauteed Corn with Basil & Shallots
Drescription
This sautéed corn recipe is a fresh and easy way to highlight summer’s most iconic vegetable. We add just a touch of butter, shallot and fresh basil to let the flavor of sweet corn straight from the cob do the talking. To remove the kernels mess-free, stand the corn up in a medium bowl and use a paring knife to cut the kernels from the cob starting from the top down. Voilà! You’ll have a bowl of neatly captured kernels ready for cooking.
Ingredients
- 3 tablespoons unsalted butter, cut into pieces
- 4 cups fresh corn kernels (from 6 ears)
- 2 medium shallots, thinly sliced (1/2 cup)
- 1/4 cup thinly sliced fresh basil plus 2 tablespoons, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Directions
- Cook butter in a large skillet over medium-high heat, stirring occasionally, until melted and nutty-smelling, 3 to 4 minutes. Add corn; stir to coat. Reduce heat to medium; cook, stirring occasionally, until softened, about 6 minutes. Add shallots; cook, stirring occasionally, until fragrant; 2 minutes more. Remove from heat; stir in 1/4 cup basil, salt and pepper. Transfer to a serving dish; top with the remaining 2 tablespoons basil.
