I want to hit the rewind button on summer.
It’s moving way too quickly. But, one of the only reasons I look forward to the last month of summer is for the bountiful harvest of sweet summer corn that adorns the markets, farm stands and summer menus.
A meal in my house does not feel complete without the incorporation of ears of corn, prepared any way: boiled, grilled, roasted.
Today’s recipe contains a “spunky spin” on our family summer favorite. The addition of minced garlic and ginger and lime to the kernels of buttery corn add a subtle bite to the otherwise traditional dish.
It’s delicious, easy to make, and tastes just as great served hot or freshly chilled from the fridge.
Enjoy. I know you will.
Gingered Sweet Corn with Lime
adapted from Vivian Howard
- 2 tablespoons unsalted butter, divided
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 4 cups of corn, cut from 5 cobs
- 1 1/2 teaspoons of kosher salt
- zest and just of one lime
- 1 cup water
- Melt 1 tablespoon of butter in a large saute pan over medium0high heat.
- Add ginger and let it sizzle for about 30 seconds. Add corn, salt, and 1 cup of water and bring to a boil.
- Reduce heat to medium and simmer, uncovered, about 10 minutes. Stir in remaining butter, lime juice and zest.
- Garnish with cilantro and enjoy.