I run into a lot of people these days that say they are reading my blog (thank you) and many make recommendations. One of the most popular suggestions this summer has included corn. Corn salads, corn on the cob, succotash, etc. Other than tomatoes, corn is probably the best thing about summertime.

I made a simple saute of fresh corn and basil for my Tex Mex meal on Saturday night. While it wasn’t the star of the meal – it may have been the tastiest. In my opinion, when ingredients are fresh and quality, it doesn’t take much work. I prepared the corn early in the day by cutting the kernels off the cob. Then, while the chicken was on the grill I threw the corn into the pan for a quick saute and put together a fresh salad.

Ingredients:

• fresh corn on the cob (about 2 per person)
• butter, 2 tablespoons for about 8 cobs
• fresh basil, torn
• salt and pepper, to taste

Assembly: Melt butter in a large skillet. Once melted, add corn and saute on medium to medium high until tender. Salt and pepper to taste. Before serving, throw in fresh basil.