We have corn coming out our ears right now. Pun intended of course. There is nothing better than corn on the cob. Boil it, steam it (seven minutes to perfection), roast it, or grill it; it's all sooooo good. Heck my Dad eats it out in the field right off the plant. But all too soon you need help processing it. I am lucky and get to call up my Mom, who generously cuts the kernels off and freezes it. After all that's what our family wide network of chest freezers are for! So I'm cruising through Garden Way's Joy of Gardening Cookbook by Janet Ballantyne, and I see this little blurb she wrote. Not even a full on recipe. Except it turned out to be an amazing one.
She sautes 4 cups fresh corn kernels. We used butter, of course. It only takes a few minutes and a pinch of salt. Pull off the heat. Put in a serving bowl and mix in a couple of tablespoons of pesto. Already its amazing and I would eat it just like this in a heart beat. But Rob and I kicked it up a notch and crumbled in about 2 ounces of herbed goat cheese that we had left over. (Just like the pesto, which was the last of the batch.) And now, those little bit of leftovers were cleaned out of the fridge and we had an amazing dish. I put red stars around it in the cookbook and a big red box around it. I so love a good find!