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Robin Ward

Summer Corn with Lemon & Thyme

This simple yet extraordinary dish features fresh summer corn sautéed in butter with thyme and lemon zest. Quick to prepare and bursting with flavor, it’s perfect as a side or standalone vegetable. Sweet corn and butter are a match made in heaven!
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Course: #sidedish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 ears sweet corn, very fresh
  • 2 Tbsp butter, unsalted
  • 2 tsp fresh thyme, minced (Alternatively, if available, use 2 teaspoons of minced lemon thyme and omit lemon zest.)
  • ¼-½ tsp lemon zest For a hint of lemon, use ¼ teaspoon lemon zest; for a more pronounced lemon flavor, use ½ teaspoon.
  • ½ tsp salt
  • freshly ground black pepper, to taste

Method
 

  1. Preheat the oven to 350℉. Place the whole, unshucked ears of corn in the oven and roast for 15-20 minutes. Remove and shuck the ears. Using a knife, cut the kernels from the cobs, being careful not to cut into the core. Place the kernels in a pan with butter and warm through. Add lemon zest (or lemon thyme if using) and salt. Garnish with a few fresh thyme sprigs.

Notes

If necessary, you can substitute olive oil for butter. However, trust me, sweet corn and butter are a perfect match.