Remove as much silk as possible from corn. Then, using a sharp chef's knife, cut kernels off the cob. You want to end up with 3 to 3-1/2 cups corn. If ears are large, you may not need corn from all cobs. Set aside.
Heat oil in a large nonstick skillet or saute pan over medium-low heat. Stir in scallions, bell pepper, and celery. Cover and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.
Add reserved corn and water to pan. Cover and cook, stirring often, until corn is tender, 4-5 minutes. Add butter and stir until melted. Stir in thyme, lemon zest, and salt. Remove pan from heat, cover, and let sit for several minutes before serving.
By LRP from LWL, MA
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