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Tuesday, February 25, 2020
Connecting Our Communities

Putting all that fresh corn to a sweet use

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Plenty of fresh produce to choose from at this time of year, with local offerings available everywhere from the farm gate to the chain supermarket. One very visible option is the abundance of sweet corn.

It’s hard to make fresh sweet corn taste any better, but a slash of light cream does it by adding a nutty flavour. The peppers, onions and sage turn it into a perfect side dish to serve with meat or poultry.

This Caramelized Corn with Sage and Onion recipe is a quick and simple way to take your fresh corn from cob to table.

Caramelized Corn with Sage and Onion

  • 2 Tbsp. butter
  • 1 onion, chopped
  • 4 cups sweet corn kernels (4 to 5 ears)
  • 1/2 cup sweet red pepper
  • 1 green onion, chopped
  • 2 Tbsp. chopped fresh sage or 1/2 tsp. dried sage
  • 1/2 cup light cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

In large non-stick skillet, heat butter over medium-high heat. Add onion; stir-fry for 2 to 3 minutes or until softened.

Add corn and red pepper; cook, stirring frequently, for 8 to 10 minutes or until lightly browned.

Stir in green onion, sage, cream, salt and pepper; cook until heated through, about 2 minutes.

Dish out while warm. Enjoy!

Serves six.

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