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Lemon Thyme-Tinged Corn Saute


  • 5-7 ears fresh corn, husked
  • 1 Tbsp. extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1 small red bell pepper, seeded and diced

  • 1 small stalk celery, finely chopped
  • 2 Tbsp. water
  • 1 Tbsp. butter
  • 1 tsp. fresh lemon thyme or thyme leaves
  • 1/2 tsp. freshly grated lemon zest
  • 1/4 tsp. salt


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.


122 calories


By LRP from LWL, MA

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