September 17, 2015
Cynthia Kling Makes A Dead-Simple Corn Sauce
Illustration by Raoul Dufy
Delicious corn—there is so much around it’s come out of our ears. (Had to make
the pun.) When you get tired of stringy teeth from cob crunching, here is a
delicious sauce that takes five minutes to make. Made with fresh corn, garlic, and
onions, and cherry tomatoes, my sister, Kathy, found it on Blue Apron.
Cut kernels off 1 ear of corn. Halve about 10 cherry tomatoes. Mince 2 cloves of garlic.
Heat 2 teaspoons of olive oil on medium until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
Add the garlic and tomatoes; season with salt and pepper. Cook, stirring frequently, another 30 seconds to 1 minute, or until softened and fragrant.
Transfer to a bowl and set aside. Use it on top of ANYTHING. I love it on flounder and grilled chicken. (The picture below shows the topping on wheat pasta.)
Cynthia Kling is the Editor of YogaCity NYC.