Wednesday, October 14, 2009

Basil-Lime Corn

Basil-Lime Corn
Servings: 4Weight Watchers Points: 3 per serving

1 Tbsp. olive oil or butter
5 ears of corn on the cob, kernels cut from the cob
1 small red bell pepper, diced
1 small yellow onion, diced
1 clove garlic, minced
Juice of 1 lime
10 leaves fresh basil, minced
Salt and Pepper to taste

Heat the olive oil or butter in a high-sided skillet over medium heat. Add the onion and pepper, and a pinch of salt. Sweat them until they are soft, but not brown - about 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add the corn kernels and some more salt and pepper to the skillet. Raise the heat to high and cook quickly until corn brightens in color and is heated (if you like softer corn, use lower heat and cook longer).

Remove from heat and stir in lime juice and basil. Serve hot or cold.

TIP: Cut kernels off of corn cobs by standing each ear of corn on its end in a big bowl and slicing from the top downward.

NOTES: This is a fantastic side dish with just about anything in the summer months. Really easy. The lime and basil are surprisingly great with the corn.

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