corn, on the cob slices, pan fried
Source of Recipe
from cookbook digest magazine, Nov/Dec issue
corn, on the cob slices, pan fried
4 ears of corn
sea salt and black pepper
2 Tablespoons Olive oil
4 Tablespoons unsalted butter (1/2 stick)
2 Tablespoons fresh rosemary, finely chopped
Place corn into a pan with boiling salted water.
Bring back to a boil and simmer for 10 minutes.
When kernels are tender to the tip of a knife,
drain and set aside until cool enough to handle.
Using a very sharp knife, slice corn ears into rings
of about 1 inch thickness.
Season with salt and pepper.
Heat oil in a skillet and add the corn slices, in
batches if necessary. Fry. Keep turning until corn
is golden on all sides.
Add the butter and rosemary and spoon over rings.
Allow corn to fry to a golden nutty color.
Transfer to a plate, pouring over any remaining
butter and rosemary drippings.
Sprinkle a little more salt and let cool to warm.
Makes 4 side dish servings.
|
|
member logon
