• 6servings
  • 35minutes
  • 122calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, E
MineralsNatrium, Fluorine, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 ear(s) fresh corn , husked

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 2 scallions , thinly sliced

  4. 1 small red bell pepper , seeded and diced

  5. 1 stalk(s) (small) celery , finely chopped

  6. 2 tablespoon(s) water

  7. 1 tablespoon(s) butter

  8. 1 teaspoon(s) fresh lemon thyme or thyme leaves

  9. 1/2 teaspoon(s) freshly grated lemon zest

  10. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Remove as much silk as possible from the corn and then, using a sharp chef's knife, cut the kernels off the cob. You want to end up with 3 to 3 1/2 cups corn. You may not need all the corn if the ears are large. Set aside.

  2. Heat oil in a large nonstick skillet or sauté pan over medium-low heat. Stir in scallions, bell pepper and celery. Cover and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.

  3. Add the reserved corn and water to the pan. Cover and cook, stirring often, until the corn is tender, 4 to 5 minutes. Add butter and stir until it has melted. Stir in the thyme, lemon zest and salt. Remove the pan from the heat, cover and let sit for several minutes before serving.


Send feedback