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

Source: http://www.Lifescript.com

By LRP from LWL, MA

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