Monday, April 27, 2009

Corn with Sage

This is a quick and easy recipe that shows sage isn't just for poultry in the autumn! Fresh sage leaves are emerging now in upstate New York and this is one of my favorite ways to use them. The earthiness of the sage really brings out the sweetness of the corn and sauteing it gives it a totally different texture! Hope you enjoy it! ~Gail!

Corn with Sage
  • 2 cups of frozen corn kernels
  • 2 teaspoons butter
  • 6-8 fresh sage leaves
  • fresh ground black pepper
Stack your sage leaves and roll into a cigar shape, then slice to make ribbons. Melt the butter in a saute pan and add the corn. Saute over medium high heat for 4-5 minutes or until the golden color of the corn deepens. Add the sage and black pepper and saute another 2-3 minutes to release and combine the flavors.

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