Side Dish Saturdays: Lime and Sage Butter Corn

I made this zingy corn recipe to kick off my new Side Dish Saturdays event! If you’re anything like me your refrigerator is full of fresh corn right now. So full that you may have to designate an entire shelf to it. Who can resist it’s sweet and succulent lure, not to mention rock bottom prices?!

Fresh, in-season corn can be eaten raw. It needs…nothing! And it doesn’t take much to dress it up a little. For this recipe fresh sage leaves are pan-fried in butter until crispy. If you never had sage chips before you’re in for a real treat. Be sure to taste test them. Corn is cut from their cobs and sauteed in butter with the crispy, salty sage and then drenched in lime juice to finish. Bright and zesty with citrus and earthy hits of sage running through it this is a delicious side for a Southwestern or Tex-Mex style meal. It will liven up burgers, meatloaf, chicken, salads and even barbecue pork chops! I ate it spooned over chili. Talk about crazy good.

Side Dish Saturdays will replace the Side Dish Showdown event. This week’s challenge is to use corn in a side dish. Every Saturday I will post a new ingredient to use during the week. One week a month I will have a free for all. The event will run from Saturday to Friday every week. The link list will close at midnight Friday Eastern time. I am working on a badge and will have it for you next Saturday.

Guidelines:

1. Make and post a side dish recipe with corn as the main ingredient between now and Friday, August 13th. 

2. Mention it is for Side Dish Saturdays with a link back to this post. Add your link below by Friday at midnight (Eastern time) and be sure to leave me a comment telling me you did so.

3. No soups, stews or main dishes, please.

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Lime and Sage Butter Corn
(adapted from Food Network Magazine)

10 large fresh Sage leaves
2- 3 tablespoons Butter, plus more if needed/desired
4 cups Fresh Corn Kernels cut from the cob
1 Lime, juiced
Sea Salt and Fresh Black Pepper

1. In a large skillet fry the Sage leaves in at least a tablespoon or even two of butter over medium-low heat until crispy. Remove and drain on a paper towel.

2. Add the corn kernels along with more butter and saute for 5 minutes, mixing often to evenly cook. Chop the sage leaves and mix them in. Cook corn to desired tenderness. Turn off heat.

3. Mix in lime juice and season to taste with salt and pepper.

Printable Recipe 
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