Well, I am on my first of two August vacations and am finally feeling what summer is meant to be! With the 70 degree days and 55 degree nights we’ve been having in Chicago I was hankerin’ for some heat. Let me tell you I now have it and then some in Isle of Palms, just outside Charleston. I am here with two of my best friends and we are just soaking up the sun.
While planning this vacation quite some time ago, we decided that we would take advantage of the convenient fact that I cook for a living and would put those skills to use. So, on the plane we decided what we wanted to have for dinner each night (all but one, a girls gotta splurge sometimes!) and made our grocery list.
Now, I am sure many people are thinking, “Wouldn’t you want a break from cooking? It is vacation after all and most people take a break from their jobs during a vacation.” Well, my job is different than many in that I truly do love to cook as my work but also for myself, friends and family. I just usually don’t have the time to do so or I am just so tired of shopping, prepping, cooking and cleaning up after a 10-hour day with clients. So, the best part about a vacation is that none of those outlying hindrances present themselves! So, cooking on vacation is one of my favorite things about it, no pressure, no where to be, no schedule. It’s a fun and relaxed way to be able to enjoy what I love.
So, after a long day in the sun we decided to grill out. And what screams summer more than a good brat? Our menu that evening consisted of beer and onion brats, a summer corn sauté and caprese salad. Eileen and Charlotte prepared the caprese salad while I prepared the brats, onions and the summer corn sauté. It was so fun to cook with my ladies! So, everything was finally done and we were definitely hungry. We filled our plates with juicy brats and melted onions on toasted buns, scooped some of the buttery corn onto our plates and set our dinner plates next to the caprese salad and began to enjoy our delicious meal with the background of the ocean waves tickling the sand while the sun began to set. It was great.
We were all enjoying our meal and Charlotte said, “This corn is fantastic, what did you put in it?” So I told her about the few ingredients and how simple it was. Then Eileen exclaimed, “It’s like a circus in your mouth!!!” I almost peed in my pants. You know when you’re with certain friends and sometimes random things are said and at any other time or with other people it just wouldn’t be funny? This was definitely one of those times and we all laughed and laughed and laughed.
Needless to say, this recipe is a winner with everyone I’ve ever presented it to. It’s simple, easy and, in the words of Eileen, a circus in your mouth. Enjoy!
Sweet Summer Corn Saute with Basil-Lime Butter
· 6 ears bi-color summer corn (preferably from your farmers market or better yet a stand on the side of a country road!!)
· 3 T. unsalted butter
· 10 leaves basil, finely minced
· ½ lime, zested
· 2 cloves garlic, finely chopped
· salt and pepper to taste
1. Shuck corn and remove kernels from cob (either with one of those gadgets or a good chefs knife)
2. Preheat a pan over medium heat 1-2 minutes, add butter and swirl until beginning to brown and smelling sweet.
3. Add corn and sauté until corn starts to caramelize, 7-8 minutes. Add basil, zest and garlic cloves and stir to heat all ingredients. Continue to sauté 2-3 more minutes, add salt and pepper to taste and serve!