corn

Sautéed Corn with Spicy Compound Butter

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Sautéed Corn with Spicy Herb Butter

This is the most simple and delicious (not to mention really, really pretty!) Summer dish. It is kind of a no-fail, perfect-with-anything kind of side. I feel like it is an easy compliment to chicken, fish or steak. Right?

Sautéed Corn with Spicy Herb Butter

It starts with a bright green, herbaceous compound butter that is actually quite spicy. And that, combined with the naturally sweet corn, is all the flavor that you need.

Sautéed Corn with Spicy Herb Butter

Another reason I love the compound butter is that you can keep it in the fridge (or even the freezer) and then all you have to do is use a little pat with fresh vegetables and you have an instantly delicious veggie dish!

Ok, here’s how this corn dish goes:

For the compound butter, combine the butter and onions, jalapeno and cilantro in the bowl of a food processor and puree until you have a well-mixed butter.
(Chill in the refrigerator until you need it, up to several days. You can also freeze it)

Sautéed Corn with spicy herb butter

Sautéed Corn with Spicy Herb Butter

Slice the raw corn from the cob.

Sautéed Corn with spicy herb  butter

Set the kernels aside and discard with the cobs.

Sautéed Corn with spicy herb butter

In a large heavy pan, melt the butter over medium heat.

Sautéed Corn with Spicy Herb Butter

Add the corn and sauté while stirring constantly, about 4-5 minutes. When you have 1 minute left, add the green onion and stir into the hot corn.

Sautéed Corn with Spicy Herb Butter

Season to taste with salt and pepper, and transfer to a platter and garnish with fresh chive blossoms.

Sautéed Corn with Spicy Herb Butter

Recipe: Sautéed Corn with Spicy Compound Butter

Ingredients

  • 3 Tablespoons Spicy Compound Butter
  • 6 ears fresh raw corn
  • 3 green onions, thinly sliced
  • Chive blossoms to garnish (if you have them)
  • Kosher salt and freshly ground black pepper to taste
  • Spicy Compound Butter, makes 2/3 cup
  • -8 ounces butter
  • -3 green onions, green and white parts, sliced
  • -1 jalapeno, rough chopped
  • -1/3 cup fresh cilantro leaves
  • -½ teaspoon Kosher salt

Instructions

  1. 1. For the compound butter, combine the butter and onions, jalapeno and cilantro in the bowl of a food processor and puree until you have a well-mixed butter.
  2. 2. Chill in the refrigerator until you need it, up to several days
  3. 3. Slice the raw corn from the cob. Set the kernels aside and discard with the cobs.
  4. 4. In a large heavy pan, melt the butter.
  5. 5. Add the corn and sauté while stirring constantly, about 4-5 minutes. When you have 1 minute left, add the green onion and stir into the hot corn.
  6. 6. Season to taste with salt and pepper, and transfer to a platter.
  7. 7. Garnish with fresh chive blossoms.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 6

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8 Comments

  1. Kelley Taylor says:

    Don’t know about you, but I love corn OFF the cob. It’s too messy otherwise. AND this is a great way to serve delicious summer corn to guests without them getting butter all over themselves! Love the purple of the chive blossoms against the yellow of the corn – so pretty!

    • Thanks Kelley! It is helpful in the floss department too!

  2. Eileen says:

    This sounds like a perfect way to highlight fresh corn! I’ve been making a similar corn saute with butter and green onion, but I like the compound butter idea even better. :)

  3. Bev Weidner says:

    We’re both on the compound butter…train?…today! THIS looks increds. I’m dying.

  4. susan says:

    I love cutting raw corn off the cob. Adding this compound butter could be the ultimate dish! Love the flavor combos, Heather!

  5. Maria says:

    Great summer side!

  6. marla says:

    Compound butter is the way to go! it dreses up this corn perfectly!