Corn Saute with Ginger, Lime and Cilantro

corn sauteThis is a great example of the whole being so much more than the sum of its parts. It’s difficult to put into words just how good this little saute is – the combination of sweet corn with the ginger and garlic – don’t skimp on these – and the heat of the serrano – you can go heavier on that if you wish – and the little bit of lime come together in an almost transcendent way. You can serve this with tortilla chips, combine it with a couple of spoonfuls of Mexican crema, or use it as a kind of salsa, on top of grilled rockfish or sword, which is how Adrienne served it last week. As delicious as the fish was, the saute was far and away the star of the show. Adapted from Fine Cooking. Adrienne will demo this at US Botanic Garden Friday August 15, 2014. Read More