- 2 Tb Olive Oil
- 4 Tb unsalted butter
- 3 ears sweet corn, quartered
- 3 cloves garlic, minced
- 2 Tb fresh basil, chopped
- 1 Tb fresh parsley, chopped
- Garlic salt and Cracked Black Pepper for seasoning
Heat a large skillet over medium-low heat. Add the Olive Oil and butter. Once the butter is melted into the oil add the sweet corn pieces and toss well. Increase the heat to medium and cook for 5 minutes constantly tossing, then cover and cook for 15 minutes. Toss in the basil and parsley, continue to toss so that the corn pieces are coated well. Cover again and cook for another 10 minutes. The sweet corn is done with it becomes tender. Place corn into a serving dish and pour any remaining mixture from the pan over them.
Suggestions: Not that Indiana Sweet Corn needs any help with flavoring, but this is just a pleasant way to mix it up a bit. You can never have enough Sweet Corn from Indiana.