There’s nothing like fresh sweet corn in the summer, especially from a local farm. While eating corn straight from the cob with melted butter is probably the most traditional method, it’s nice to add a few other ingredients to perk things up. Sweet corn pai…
What you'll need
Ingredients
3 ears fresh sweet corn
1 - 2 tablespoons olive oil
2 small zucchini
2 cloves garlic
½ jalapeno pepper, seeded and minced
2 tablespoons minced fresh basil
1 tablespoon minced fresh chives
2 teaspoon fresh lemon juice
The method
Directions
01
With a sharp knife, cut kernels from cobs into a medium bowl. Holding cut cobs over bowl and using the butter of a butter knife, scrape any corn pulp and liquid into bowl. Set aside
02
Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and sauté until softened and browned at edges, 3-5 minutes. Add corn and cook until softened, 2-3 minutes. Stir in garlic and jalapeno and cook for 30 seconds. Off heat, stir in fresh herbs, lemon juice, and season with salt and pepper. Serves 4-6
I first saw these potatoes prepared on an episode of Milk Street Kitchen and thought they looked delicious. Their version is modeled after the potatoes they had tasted at Samoborska Klet restaurant in Zagreb and is a simple one-pot recipe. The potatoes are…
This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.
I love roasted vegetables, especially broccoli and cauliflower. The cauliflower caramelizes beautifully in this recipe and gets tremendous flavor from the ginger and curry.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Sautéed Summer Sweet Corn and Zucchini
Prep
Cook
Yield
There’s nothing like fresh sweet corn in the summer, especially from a local farm. While eating corn straight from the cob with melted butter is probably the most traditional method, it’s nice to add a few other ingredients to perk things up. Sweet corn pai…
Ingredients
3 ears fresh sweet corn
1 - 2 tablespoons olive oil
2 small zucchini
2 cloves garlic
½ jalapeno pepper, seeded and minced
2 tablespoons minced fresh basil
1 tablespoon minced fresh chives
2 teaspoon fresh lemon juice
Cook Like James · The method
Directions
1
With a sharp knife, cut kernels from cobs into a medium bowl. Holding cut cobs over bowl and using the butter of a butter knife, scrape any corn pulp and liquid into bowl. Set aside
2
Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and sauté until softened and browned at edges, 3-5 minutes. Add corn and cook until softened, 2-3 minutes. Stir in garlic and jalapeno and cook for 30 seconds. Off heat, stir in fresh herbs, lemon juice, and season with salt and pepper. Serves 4-6
Cook Like James
Sautéed Summer Sweet Corn and Zucchini
Prep
Cook
Yield
There’s nothing like fresh sweet corn in the summer, especially from a local farm. While eating corn straight from the cob with melted butter is probably the most traditional method, it’s nice to add a few other ingredients to perk things up. Sweet corn pai…
Ingredients
3 ears fresh sweet corn
1 - 2 tablespoons olive oil
2 small zucchini
2 cloves garlic
½ jalapeno pepper, seeded and minced
2 tablespoons minced fresh basil
1 tablespoon minced fresh chives
2 teaspoon fresh lemon juice
Directions
1
With a sharp knife, cut kernels from cobs into a medium bowl. Holding cut cobs over bowl and using the butter of a butter knife, scrape any corn pulp and liquid into bowl. Set aside
2
Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and sauté until softened and browned at edges, 3-5 minutes. Add corn and cook until softened, 2-3 minutes. Stir in garlic and jalapeno and cook for 30 seconds. Off heat, stir in fresh herbs, lemon juice, and season with salt and pepper. Serves 4-6
