We arrived home from Chicago on Sunday evening. Monday morning I made my grocery list, got sidetracked doing other "stuff" (going to yoga, taking a 4 mile walk on a beautiful sunny, 60° day, getting the trip laundry done, etc.) and I didn't make it to the store. The refrigerator was bare - I cleaned that out before our trip - so we relied on things that were in the freezer. Todd grilled a pork tenderloin; a package of frozen green beans (steamed) and frozen corn (sautéed) rounded out the dinner. It was a simple, easy Monday night dinner.
With the corn, I sautéed some garlic and onion in olive oil, added the corn to that mixture, and finished it off with a nub of butter. It was tasty but it got me to thinking about summer and working at the farm and fresh corn on the cob. Oh, what a taste of summer! The corn concoction was tasty and it will do until the next fresh corn season is upon us.
Frozen Bird’s Eye corn
Six months ’til fresh corn season
Can't wait for July!
Yum...
ReplyDeleteIt was tasty!
DeleteCorn is at it's best within a few hours of leaving the field. Summer will be here.
ReplyDeleteYep...same time, June 21.
DeleteThat corn sounds great to me. I know someone who makes something similar and then adds some onion/chive cream cheese at the end.
ReplyDeleteOoooohhhh, yum!
ReplyDeleteI love corn. My mouth can no longer handle corn on the cob but frozen corn and even corn sliced off the cob are great with me. Must remember to add some garlic and onion next time. Your meal sounds delish!
ReplyDelete