Start a Corny New Fall Tradition

Cheesy corn with herbs won’t disappoint

The tweaks made to this simple recipe will take a summertime treat—fresh sweet corn—and make it a true fall favorite when Thanksgiving rolls around.

There may still be some fresh sweet corn available where you live, and if there is, now is the time to try this. (Or, you can use canned sweet corn but it’s only second-best, right?)

This recipe is fast, easy, and delicious. It’ll become a fall favorite in your house.

Ingredients

• 2 Tbsp. butter (preferably salted)
• 2 – 3 cups boiled corn removed from the husk and/or 1 can 'Niblets' brand of corn (drained)
• 1 shallot, minced
• 2 green onions/scallions, sliced and diced, including the fresh part of the green stems.
• 1 Tbsp. Italian seasoning
• 2 cloves of minced garlic
• 1 pinch of dried red pepper flakes (about 10 flakes total; use more if you like more heat in your recipes)
• ⅓ cup freshly grated Pecorino Romano cheese
• Fresh basil leaves

Instructions

1. Remove husks from the corn on the cob.
2. Fill a large pot with water and boil. Once the water boils, add the corn on the cob and boil for 10 minutes. NOTE: Prepare your fresh corn the way that you normally do if you don’t prefer to boil it.
3. Allow the corn to cool off so you can handle it without burning your hands.
4. Once cooled a little bit, take a serrated knife and remove the kernels of corn from the cob.
5. In a large sauté frying pan, melt 2 Tbsp. butter.
6. Add the corn kernels and/or canned and drained corn.
7. Add the Italian herbs.
8. Add the red pepper flakes.
9. Add the grated cheese.
10. On medium heat, bring everything to a nice heat, and continue stirring until the cheese is melted.
11. Garnish with minced fresh basil and a sprig of basil leaves (Italian parsley is also good to use).