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Sauteed Corn With Ginger, Mint And Lemon

Sauteed Corn with Ginger, Mint and Lemon
Susan Russo for NPR /

Corn gets along well with many fresh herbs, including basil, cilantro, parsley, tarragon and, one of my personal favorites, mint. This easy-to-make summertime side dish enlivens sauteed corn by pairing it with aromatic ginger, tangy lemon and cool mint.

Makes 4 servings

4 medium ears of corn

4 teaspoons butter

2 teaspoons fresh ginger, minced

Scant 1/2 teaspoon cayenne pepper

Salt, to taste

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest, optional (for stronger lemon flavor)

2 tablespoons fresh mint, thinly sliced

To remove corn kernels, cut each ear of corn in half. Stand one half of corn on its steady base and, using a sharp chef's knife, remove kernels by cutting directly down toward the cutting board. Turn the cob after each cut, until all of the kernels have been removed. Discard cobs.

In a large skillet over medium-high heat, melt butter. Saute corn for 2 to 3 minutes, or until lightly browned. Add the fresh ginger, cayenne and salt, cooking 1 to 2 minutes more. The corn should be cooked through yet still firm. Add the lemon juice, lemon zest (if using), and fresh mint and stir well. Season with salt, to taste, and serve immediately.

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