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 makes this 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.
- 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.
- 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.
- Mix in lime juice and season to taste with salt and pepper.
Adapted from Food Network
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