SAUTÉED CORN WITH CHIPOTLE CHILIES AND THYME
Steps:
- 1/2 C butter 3 shallots 1 T finely chopped canned chipotle chilies 3 pounds frozen petite white corn kernels -- thawed and well-drained 2 T chopped fresh thyme -- or 2 tsp. dried thyme Salt and freshly ground pepper Fresh thyme sprigs for garnish -- optional In a large, heavy frying pan over medium heat, melt the butter. When hot, add the shallots and sauté, stirring until tender, about 2 minutes. Add the chilies and stir for 30 seconds longer. Add the corn and thyme and cook, stirring frequently, until tender, about 5 minutes. Season with salt and pepper. Garnish with thyme sprigs.
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