Yesterday we didn’t have much on the schedule outside of shopping and football, which made for a nice mix on a Sunday. Add to it that I was able to find some cute new items for my closet, and it became a certifiably great day. Now all we needed were some tasty snacks for later in the day.
On the menu were portobello mushrooms braised in a sauce concocted by my husband and a wedge of brie that would be made nice and melty to serve with crackers. One more dish would make the perfect amount of food for the two of us. We had a few ears of corn on the cob left from a dinner earlier in the week. I wondered what I could do with it. I didn’t want to make a cheesy dip, as we already had the brie. However, with cooler temps, something warm seemed right. Why not caramelize it? That cooking technique had been useful with many other ingredients.
I found the caramelized corn to be quite enjoyable, eaten as is with a fork. My husband used it as a topping for the brie and crackers. Sweet corn in contrast with savory sage and onion was a hit. Finished with some butter and sugar, it seems too indulgent to be a veggie dish, but just right as an appetizer.
- 1-1/2 tablespoons salted butter, divided
- 1/2 medium onion, diced
- 3 ears corn
- 1-1/2 tablespoons fresh sage, minced
- 2 teaspoons sugar
- Preheat large frying pan over medium heat.
- Melt 1 tablespoon butter and add onion.
- Sauté for 5 minutes.
- While onion is cooking, remove kernels from cobs.
- Add corn and sage to pan, and cook for 5 minutes.
- Add additional 1/2 tablespoon butter and sugar.
- Cook for 5 more minutes, allowing corn to caramelize.
- Serve immediately.
