I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob. You read that right. I have a super sexy permanent retainer on the top and bottom of the inside of my teeth. When I eat corn on the cob I pretty much have corn silk stuck in my teeth for days. If out and about I’ll just cut the corn off the cob after it’s cooked, but at home I saute it. Cut it off before cooking and saute in butter or olive oil, finished with kosher salt and fresh basil. It’s the sort of recipe I don’t think of as a recipe – it’s just how I cook corn.
What I can tell you, though, is that you should be making it too (even if you’re one of the cool kids who didn’t need massive dental work to look like a normal person). Toasting the corn brings out the natural sugar in the corn and with the salty finish and fresh herbs it’s a trifecta of deliciousness.
Toasted Corn with Butter and Basil
1 1/2 tbsp. butter
4 ears corn, kernels cut off cobs
1/2 tsp. kosher salt
1/2 tsp. black pepper
2 tbps. basil chiffonade
2 tbsp. fresh chives, finely chopped
1. Melt butter over medium heat in a large, nonstick skillet.
2. Add corn and cook, stirring frequently, until light golden brown and smelling toasted. Add salt and pepper.
3. Remove from heat and add herbs. Stir to combine. Serve.