Here in Maryland we are getting the very first Eastern Shore silver queen corn. It is unbelievably sweet. My husband and I have a long running argument over which is sweeter: Eastern shore or Long Island sweet corn? Well, since we are in Maryland - Eastern shore corn rules our house. I've tried about every different way to make corn the best: roasting, boiling, grilling, raw, etc.
To me - a simple saute of the freshest kernels is the most sweet, simple, beautiful side you can have in the summer. Melt some good salted butter, saute just to heat the corn through - top with basil. Summer in on a plate. —meganvt01
cobs of Eastern Shore silver queen corn (or your freshest local variety - in season)
big basil leaves, chiffonade
salt and pepper
In This Recipe
Cut the corn off the cob.
Melt the butter in a large skillet over medium heat. Add the corn and saute just until heated through - but not cooked - about 4 - 6 minutes.
Off the heat add the basil and season with salt and pepper.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.