Corn on the cob, corn off the cob… it’s all good! Here at The Organic Kitchen we take a favorite summer vegetable and make it even better.
Looks delicious right?
Corn is a heavily sprayed crop so organic is the only way to go. And if you can find non GMO corn, buy it. It’s getting harder and harder though…sigh.
I use my knife to shave the corn right off the cob and into a bowl. The bowl keeps the corn from spilling all over the counter.
We liven and health up our corn by adding asparagus, red onion, chives and red bell peppers…
I use non toxic, non stick ceramic pots and pans for a lot of my cooking. The white surface you see is ceramic. NOTHING sticks to it:) and it is chemical free and lighter than cast iron. The only downside to ceramic cookware is that it doesn’t brown well so I use cast iron for that:)
The recipe: serves 6
4 tablespoons butter
1/2 cup diced red onion
1 small orange bell pepper, diced
Kernels cut from 5 ears yellow or white corn (4 cups)
one bunch asparagus, cut into 2″ pieces
Maldon’s Flaked sea salt (my favorite salt) to taste
1 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives
Heat 2 T butter over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
Add corn, asparagus, salt, and pepper and 2 T butter, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste with salt and pepper, gently stir in chives.
Beautiful and healthy! Please take a look at my cookbooks here. And subscribe if you feel like it…and you know you do!
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Post tags: vegetarian, side dish, summer