Fresh corn on the cob is wonderful, but fresh corn off the cob is a real treat too. Your reward for spending a few pleasant minutes cutting kernels off the cob is a sweet and flavorful corn saute brightened with diced red peppers, thyme and a lift of lemon--a subtle, delicious vegetable side dish that goes splendidly with crab cakes.
fresh corn, husked
extra-virgin olive oil
scallions, thinly sliced
small red bell pepper, seeded and diced
celery, finely chopped
fresh lemon thyme, or thyme leaves
freshly grated lemon zest
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.
Heat oil in a large nonstick skillet or saute
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.
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.
Calories 122, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 5 mg, Sodium 101 mg, Carbohydrate 17 g, Fiber 2 g, Protein 4 g, Potassium 299 mg. Daily Values: Vitamin C 40%. Exchanges: Starch 1,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet