Corn is frequently underutilized or relegated to a supporting role in dishes, but in my opinion it deserves to take center stage, as in this recipe of American origin, which is really simple but delicious, and ideal for accompanying roasted or grilled meat dishes, such as a juicy steak.
- 2 fresh or precooked corn cobs
- 20 g of butter
- sale q.b.
- To make the pan-fried corn cobs, get some fresh corn cobs, peel them, remove the beard, and cut them in half or into small pieces to fit comfortably in the pot you'll be boiling them in.
- If you can't find fresh corn on the cob, precooked and vacuum-packed varieties are frequently available in supermarkets. If you use those cobs, remember to rinse them thoroughly to remove the unpleasant aftertaste of preservative and to skip the boiling phase because those cobs are usually already boiled, so boiling them would be unnecessary, and you risk the corn flaking during the cooking. In a pan, cook.
- Bring a pot of lightly salted water to a boil, then cook the corn on the cob for about 30 minutes, drain, and dry for a couple of minutes on a clean cloth.
- In the meantime, melt 20 g of butter in a large pan over high heat, then add the boiled corn on the cob and brown them, turning them occasionally, until they are golden to your liking.
- Once browned, salt the cobs and bring them to the table, remembering that they must be eaten with your hands only!
Amount Per Serving Calories 114Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 65mgCarbohydrates 9gFiber 1gSugar 2gProtein 2g