We had this with chili-rubbed broiled salmon and zucchini tonight. The salmon was so easy you don’t need a recipe. Season your fillets with salt, pepper, and a good dousing of chili pepper then broil for 10 minutes or until opaque. I used frozen sockeye salmon from Costco, just thaw overnight in the fridge. Each person only needs half a fillet if you serve some yummy veggies on the side, like this corn.
The sauteed corn — sans garlic (too much work) but with butter (adds such flavor) — won top honors tonight. And it takes only about 10 minutes to make. I’ll definitely be making this again.
Sauteed Corn with Fresh Tomato Salsa
4-6 servings
- 1 lb. frozen corn
- 1 tablespoon extra virgin olive oil (can substitute light olive oil)
- 1 tablespoon butter
- 1/2 cup fresh tomato salsa
- salt and pepper to taste
- 1 lime, cut into wedges
Heat butter and oil over high heat in a large skillet until butter foams. Add frozen corn. Cook over high heat, tossing occasionally, until corn is tender and starts to brown, about six or seven minutes. Towards the end, don’t stir it too much and that way the corn will brown more.
Take corn off heat and transfer to a medium-sized serving bowl. Stir in fresh tomato salsa. Season generously with salt and pepper. Serve with lime wedges to squeeze over the corn (and the salmon, if you’re serving it).
Note: Fresh tomato salsa is available in the prepared foods area of your deli section, in a tub. You could substitute jarred salsa.