Corn "Off" the Cob

Corn is cut off the ears and cooked in a skillet in butter and olive oil, then combined with honey and thin strips of fresh basil.

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Ingredients:

• 6 large ears of corn on the cob
• 2 1/2 Tbsp butter
• 1 1/2 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp honey
• 2 Tbsp fresh basil, julienned

Method

Remove corn from cobs using a sharp knife. Heat butter and oil in a saute pan, add corn, salt and pepper. Saute 8-10 minutes until corn is tender and butter starts to brown. Add honey, stir to coat corn. Turn off heat and place in serving bowl. Toss with basil.

Notes:

Number of servings: 4

Submitted By: Melissa Allen
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