Corn is corn is corn. While sweet enough on its own, corn lacks that wow factor unless we help it along. Grilled corn takes on a smokey goodness. Herbs and onions bring their own special something to the dish. Butter? That’s a must. Am I right?
I grew up on home-grown corn. Done right, with the right soil and there is nothing better than picking corn in the morning to serve that very same day. When I left home and the ears of fresh corn, it didn’t mean I had to go without. Okay, so Dad no longer grew corn. But that didn’t mean we didn’t have access to the best corn money could buy. Sloughhouse Corn was famous. There was something in the soil that produced the sweetest corn. So it was a 45-minute drive. Who cares when the corn was so awesome?
These days it’s a 2-hour drive to Sloughhouse. And the corn has changed. Maybe after growing awesome, award winning corn in the same fields for 50 plus years, the soil had changed – lost its magic. All I know is that we don’t get farm fresh picked that morning corn anymore. That’s okay. We can still enjoy good, flavorful corn even if it does come from the freezer and needs a little boost in the taste department.
Sweet Corn with Onions and Sage
3 tablespoons butter
1/2 cup White Onion, diced
2 bags (12 oz each) frozen Corn
2 tablespoons fresh Sage Leaves, chopped
1/4 cup Half-and-Half
3/4 teaspoon Sea Salt
1/4 teaspoon coarse ground Black Pepper
In 10-inch skillet, melt butter over medium heat. While the butter melts and the pan becomes warm, peel and dice the onion.
Add onion and corn to the skillet with the warmed butter. Cook 10 to 12 minutes, stirring frequently, until onion is tender.
Meanwhile, chop sage leaves and set aside.
When the corn has cooked, add chopped sage, half-and-half, sea salt and a few grinds of fresh black pepper. Reduce heat to low. Simmer uncovered 3 to 5 minutes, stirring occasionally, until flavors are blended.