I’m staring out my window at the pouring late June rain (an entirely bizarre weather pattern for San Francisco) and can’t believe that just two days ago I was enjoying this very summery side dish.
The girls and I had arrived home from warm and sunny Southern California on Sunday evening. The plane landed early, with what felt like plenty of time to whip up a quick dinner (due in large part to the well-stocked fridge my awesome husband left behind). We decided on cheese and mushroom pizza as the main course. One look at the bursting crisper drawers made me want to scrap veggies altogether, until the two beautiful ears of corn caught my eye.
Rather than boil or grill (no time for either), I decided to make a pared down version of a classic summer combo in our house, chopped zucchini, corn, onions and herbs. It was a lovely way to welcome our first summer 2011 corn.
As an aside, I heard an NPR interview over the weekend with star London chef Yotam Ottolenghi, speaking about his new vegetable-oriented cookbook “Plenty.” He totally won me over with his simple yet sophisticated approach to vegetables (not to mention his sexy voice!). Apparently, his secret to home cooking is the liberal use of herbs, which have the magic ability to make even the most humble foods shine. The cookbook is in the mail!
With a sharp knife, cut kernels from two corn cobs. This is best done over a bowl since the corn tends to fly in every direction.
Finely chop several handfuls of cilantro (or another fresh herb of choice). You want to end up with 2-3 tablespoons of herbs.
Melt butter (to taste) over medium heat in a pan. Add corn, chopped cilantro, several pinches of salt and a few dashes of pepper to the mixture. Sauté for about 5 minutes, depending on how crunchy or soft you prefer the corn.