Summer Corn Saute
Corn kernels, and red onions are sauteed, in a skillet.
- 1 tablespoon olive oil
- 1 small red onion (sliced)
- 4 cups corn kernels (cut straight from the cob)
- 1/2 teaspoon salt
- 1 teaspoon lime zest
- juice of 1/2 lime
- 1/2 avocado (optional)
In a heavy-bottomed skillet heated to medium, add oil, coating the pan.
Add red onion, corn kernels and salt. Stir occasionally, letting the corn develop some color from sautéing. If the corn starts to get too charred, use a few tablespoons of water to scrape up the brown bits on the bottom of the pan (remember, that's flavor!).
Sauté 15 minutes.
Remove from heat and squeeze in lime juice and stir in lime zest.
If desired, top with small scoops of 1/2 avocado. Serve as a side. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.