Local and Seasonal Recipes, Menus and More 
  Summer Thyme Corn


Home

Newsletters

What's Fresh

Recipes

Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Eat Local Challenge Registration

Keep Track Chart

Farmers Markets

Blog

In the News

Distributors

Contact Us

The Illegal Jam Company on Facebook

Links

 

INGREDIENTS
3 ears of corn, roasted (July 2010)
1 Tablespoon butter
1 small leek or shallot, sliced thinly
6-8 stems of fresh thyme
salt and freshly ground pepper to taste

DIRECTIONS
Using a sharp knife, cut the corn off cobs and set aside.
In a heavy skillet melt butter over medium heat. Sauté leeks until softened and sweet.
Stir in corn and thyme. Cook together for about 10 minutes, stirring occasionally.
Remove thyme stems and season to taste.
Serve hot.
Cover and refrigerate leftovers.

Copyright © 2013 Stefanie Samara Hamblen