When I started this produce box gig, I quickly realized that Wednesday (delivery day) is the day that I have to process everything. Whatever can be frozen gets cooked and/or packaged for freezing that day. We don’t want no blackened basil around here.
I also realized what my grandmothers before me had realized: stockpiling nature’s bounty in the freezer will pay off big dividends later.
Sure, we could all the corn in one week — until it started coming out our ears. Or I could blanch the ears, cut the kernels off the cob, and serve the corn later when corn wasn’t in season.
It’s the same thing I do when I stockpile canned and dry goods that go on sale.
So, we’ve got this stash of corn in the freezer and along comes a bundle of fresh thyme. I’ve been waiting for this moment. Thyme is one of my go-to herbs in the spice cupboard. I go through bottles of it every year. And here it is, fresh!
Time to bust out some corn from my frozen treasure trove.
This is a perfect side dish for upcoming holiday meals. Not only does it use frozen corn, easily available and usually quite sweet, but it also comes together in a flash. You con’t have to have fresh thyme, but I think it makes a great asset to the dish.
Sauteed Corn with Fresh Thyme
- 3 cup frozen corn kernels
- 2 tbsp butter
- 1/2 tbsp chopped fresh thyme
- black pepper
- In a large skillet with a lid, combine the corn and a small amount of water. Cook on medium heat, covered, until the corn is hot.
- Drain off the liquid and add the butter, thyme, salt, and pepper. Cook, stirring until the butter has melted and the seasonings are blended.
- Serve hot.
Nutritional values are approximate and based on 1/2 cup.