I had to move this up on my publishing queue because my husband absolutely LOVED this side and I wanted to share it with you ASAP!
I bought this book called Fast, Fresh & Green by Susie Middleton and haven’t really made too many things from there. But since I love veggies and I’m tired of microwaving those steam-in-a-bag veggies, I decided to start making my own medleys! Feel free to experiment with this by using other spices or lime instead of lemon.
Also, here’s the recipe for the Broiled Lobster Tail that’s also in the picture below.
Active Time: 15 minutes
Total Time: 20 minutes
1 tablespoon unsalted butter, divided
1/2 tablespoon extra-virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon Kosher salt, divided; add more if needed
1 cup fresh corn kernels
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon lemon zest, finely grated
Freshly ground black pepper
2 tablespoons chopped fresh cilantro
- Melt 1/2 tablespoon of the butter with the olive oil in a sauté pan over medium-low heat.
- Add the onion and 1/4 teaspoon of the salt, cover, and cook, stirring occasionally, until translucent, about 5 minutes.
- Uncover, turn up the heat to medium, and sauté stirring frequently, until lightly browned, 4 to 5 minutes more. Cooking tip: If you’re making something that needs 10 minutes to cook, put it in the oven now.
- Add the remaining 1/2 tablespoon butter, corn kernels, and the remaining 1/4 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 4 to 5 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size.)
- Add the cumin and coriander and cook, stirring, for 1 minute.
- Stir in the lime zest and remove the pan from the heat. Let the corn sauté sit undisturbed for 2 minutes. Stir again, scraping up the browned bits from the bottom of the pan.
- Season the sauté with a few generous grinds of pepper and a good squeeze of the lemon. Stir in half of the cilantro. Let sit for another couple of minutes if you have time.
- Stir and season with more salt, pepper, or lemon juice, if needed. Stir in the remaining cilantro just before serving.
How It Should Look
Per serving: 134 Calories; Fat 7.1 g (Saturated 2.3 g); Cholesterol 7.5 mg; Sodium 580.2 mg; Carbohydrates 15.4 g; Fiber 2 g; Protein 2.5 g.