Thursday’s Dish: Corn OFF the Cob

Summertime … If your kids are at home, you probably look forward to the next three months with one part joy, one part trepidation and a dash of fear. How will you fill the days? Is it better to do more or less? My 5-year-old is going to “camp” at her preschool two days a week, so on those other three days of the week, I’m trying to come up with a balance of play, adventure and just laying around. Of course, all that other stuff (dishes, laundry, grocery shopping, cooking, battling pet hair) has to get done, too.

Yesterday was a good day, and in the end became a momentous day, so I’m glad it worked out. We started out the day by laying around, which was nice on a rainy morning. Then we went to the library for storytime and picked out some books to bring home. After that, lunch out at a place we both like, then on to a much-awaited gymnastics class, and finally by Grandma’s for some ice cream before heading home to get her in the bath and make dinner. Like I said, a good day.

When I was brushing her teeth before bed, I noticed something strange. I asked her to open her mouth, and I put my finger on her two bottom front teeth. They both moved. Wow. They were the first to come in, and now they’ll be the first to come out. She was so excited that she screamed supersonic girl-screams of joy. (The dog might now be deaf.) She ran to show her dad, who noted that all her corn this summer was going to have to be off the cob. So, in honor of my soon-to-be-teeth-missing girl, here’s a yummy recipe for corn she can eat.

Corn OFF the Cob

1/2 sweet yellow onion, chopped finely

1 tablespoon olive oil

5-6 ears fresh corn, shuckedAdvertisement
1 tablespoon butter

1/2 teaspoon salt, or more to taste

1/4 teaspoon freshly ground white pepper (optional)

Pinch of sugar (optional)

In a skillet over medium heat, sauté the onion in olive oil until translucent, about 5 minutes. In the meantime, cut the kernels off the corn. When onion is done, add corn and butter to the pan. Continue to sauté, adding salt and pepper, for 8-10 minutes. You want the corn to get tender and the onions to practically disappear. Taste it; if the corn isn’t as sweet as you’d like, finish with a pinch of sugar, stirring well to make sure it’s dissolved fully. Note: The reason I use white pepper in this is that my daughter professes NOT to like pepper, but when she can’t see it, she loves what she’s eating.

Written by: Shannon Oelrich

3 Comments on Thursday’s Dish: Corn OFF the Cob

  1. She will be making an appearance as soon as the teeth fall out. I asked G. if she knew what her older friends had gotten from the Tooth Fairy, and she said, “I think it depends on how good you’ve been, and I’ve been pretty good, so about two dollars.” Mm-hm, we’ll see …

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