If you have a larger crowd, use 6 ears of corn. This makes a great leftover and is nice served with chicken, pork or steak.
4-6 ears fresh corn, shucked
2 T. vegetable oil
¼ cup chopped onion
Generous pinch of red pepper flakes, to taste
1-2T. fresh lemon juice, to taste
Salt and freshly ground pepper to taste
½ cup cherry tomatoes, halved or quartered, depending on the size
1 T. chopped fresh basil for garnish
Use a sharp paring knife to strip the kernels from the corn by standing the corn upon its side on its wide end in a shallow bowl and cutting down the length of the ear.
Film a large heavy skillet with the oil and set over medium-high heat. Add the corn and the onion and spread so that the kernels cover the surface of the pan. Sear the corn and onion, shaking the pan occasionally and stirring so that it’s nicely browned, about 3-5 minutes.
Place it in a serving bowl, season with the pepper flakes, lemon juice, salt and pepper to taste.
Garnish with tomatoes and fresh basil. Serve and enjoy!
Star Tribune, Taste Section compliments of Beth Dooley