Chef Keith Snow demonstrates a delicious way to prepare your fresh summer corn with zucchini and tomatoes.
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I am Chef Keith Snow, welcome to my kitchen. I want to show how to make a local Corn Sauté.
Here is some beautiful local sweet corn that I was able to get. I am going to show you how you can add some other seasonal ingredients like tomato, zucchini and Basel, and make a really make side dish. So, let us get ride into.
We have got a little non-stick, actually a big a non stick skillet right there. We are going to put two fats. One of them is pot of butter. We all know how great butter goes with corn. So, we are putting a little butter and then a touch of extra virgin olive oil that will help bring up the smoke point.
Got this pan over, without a medium high heat, and now we have some aromatic ingredients. Here is about a half of cup of minced white onion. We are going to toast that in there.
And then, this is our zucchini and this is a great way to use zucchini that you may have a lot of this time of year. And this is just the outer little maybe quarter inch of the zucchini. I sliced that off and then minced it up like this.
So are going to add that right to the sauté pan, and this is a great little summer dish. And now, we have garlic, one clove that is going to give nice aroma as well. We will get that in there, and now we will seasoned up this little mixture with some black pepper, and then a good pinch of kosher salt.
And this is a dish that I make quite frequently in the summer time because when I go to a farmer’s market, I can always get a lot of sweet corn for pretty inexpensive price, so I buy it and I will use it up in this method. And I grow zucchini and basil and tomatoes so, I always have those. And many of you out there might be in the same position. So this is a great dish. Okay!
Now, we are going to take our tomato and this is about a quarter of cup of tomato and it is minced up. Just beef steak tomatoes, stir that around and then here is two cup of our sweet corn, and this is just have been taken of the cab and the corn is raw. So, it is not steamed or cook or anything.
And you can see that there is two there is two types of corn here as well. There is some white corn and some yellow corn. You could also used red corn you can get your hand on it.
So, now that I put that much additional ingredient in this pan, I put another pinch of salts, a little more pepper. What I want to do here is just get this tossed together and then let it sit because we are and want the corn to start to brown a bit.
As you can see our corn, it is got a nice caramelized color to it. I am going to finished it up with just about of table spoon of fresh basil. We will stir that through and the heat from the corn will release some of the nice aroma from the basil, and this is a great side dish for barbeques and picnics. And just about everybody I make this for really likes it.
So, there you have a nice fresh local corn sauté, try that some time.
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