A great way to use field-fresh corn in late summer!
4 large ears of corn, shucked with silks removed
2 Tbsp. unsalted butter
2 Tbsp. minced shallot
Salt to taste
3 tsp. minced fresh herbs such as sage, thyme, or chives
Grate the corn on the large holes of a box grater placed in a wide bowl. Set aside.
Melt 1 tablespoon of butter in a saucepan over medium heat and add shallot. Cook, stirring, until shallot is tender and fragrant, about 2 minutes. Add corn and cook for 5 minutes, stirring often, until the mixture is sweet and creamy. Add salt to taste. Stir in the remaining tablespoon of butter and remove from the heat. Serve warm, garnished with fresh herbs—or use as a sauce with pasta or spiralized vegetables.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.