Tuesday, April 26, 2011

Sesame Corn Saute


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.

First, I made a slight change in the recipe's directions by toasting my sesame seeds in a skillet. It only took a few minutes. Then, I reused the skillet to cook the corn. These sesame seeds came from Food Lion. If you have a Food Lion near you, check them out in the spice section. They're Food Lion brand and are fairly cheap.


Such a pretty color. It looks and smells like a Japanese restaurant in here.


Garlic: If one clove is good, two cloves are better.


I cooked the garlic for a few minutes in the olive oil over medium heat before adding four cups of corn. Again, I deviated from the original recipe by using frozen corn. I seasoned with salt and pepper.


The basil in our garden is so pretty right now. And, the afternoon rain shower we just received made the basil even happier.


I used about this many leaves of basil.


I cut the basil into really thin strips. I waited to do this at the last minute so the leaves wouldn't turn dark.


When the corn is completely cooked, sprinkle in the sesame seeds.


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.

Enjoy!!

11 comments:

  1. This looks delicious. I may have to try this.

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  2. This looks fantastic, so sunny and delicious.

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  3. Saw this at Made it on Monday. Beautiful dish.
    I have a link up for recipes using items from the garden. If you're interested in linking up, I'd love to have you stop by!
    http://msenplace.blogspot.com/2011/04/gvw-4-link-up-herbs-gone-wild.html

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  4. IT IS WONDERFUL!

    So happy you linked up on Made it on Monday!

    Have a great day & thank you for sharing.

    http://larkscountryheart.blogspot.com/

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  5. Thanks for linking up! I'm glad to have another use for basil!

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  6. I love corn and this dish looks so inviting.

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  7. oh this looks great! thanks for linking up!!

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  8. Saw this on Savory Sundays - I MUST try it - looks delicious :-)
    The South Padre Island Flip Flop Foodie
    http://spiflipflopfoodie.blogspot.com

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  9. hey! just wanted to let you know that I picked your recipe for one of my favorites from Savory Sunday (the post about that is up right now). Thanks for sharing!!

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  10. This really looks delightful and delicious :)

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