Frozen whole kernel corn is a must-have in my freezer. There are so many things that you can make with it. If you're a fan of corn dishes, also see my Corn and Bacon Saute. I found this recipe in Katie Lee Joel's Comfort Table, copyright 2008. It attracted me because it seemed like a simple recipe with familiar ingredients used in a different way. I just happened to have all of the ingredients already. We have a beautiful basil plant in our back yard. I wanted to put it to good use. Make it work for its money. Plus, corn and sesame together? I was intrigued and, at the end, very pleased.
Sesame Corn Saute
2-1/2 tsp. sesame seeds
3 tbsp. olive oil
1 garlic clove, minced
6 ears fresh corn, shucked, kernals cut off the cob (about 4 cups)
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 tbsp. fresh basil chiffonade (very thinly sliced)
Preheat oven to 350 degrees. Toast the sesame seeds on a baking sheet until very light tan, about 6 minutes. Remove from the oven and set aside. In a large skillet over medium heat, heat olive oil and saute garlic for about 2 minutes. Add the corn, salt, and pepper. Cook until corn is just tender, about 8 minutes. Gently toss in the sesame seeds and basil.
Garlic: If one clove is good, two cloves are better.
I used about this many leaves of basil.
And, stir in the basil.
A simple and savory side and the perfect way to make the most of the fresh basil growing in your garden.