Monday, August 5, 2013

Basil Corn Sauté

2 tablespoons olive oil 
1 garlic clove, minced 
6 ears corn, shucked and kernels cut from the cob (about 4 cups) 
2 tablespoons fresh basil, very thinly sliced 

In a large skillet over medium heat, heat olive oil and sauté garlic for about 2 minutes. Add corn, and season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Remove from heat, and gently stir in basil. 

Recipe adapted from "Mouthwatering Barbeque" by Katie Lee Joel in Cosmopolitan.

2 comments:

  1. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

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  2. This looks wonderful!! Found you over on SixSisters Strutt your stuff.

    Lori
    Lori's Culinary Creations

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