Corn Saute

Last night was a fast dinner. I took some chicken, chopped it up and seasoned with salt, pepper, cumin, coriander, oregano and a pinch of a grilling spice. I sauted in some olive oil. When done I set the chicken aside on a plate and moved on to the corn.

Start with three fresh ears of corn. Remove the kernels.

Chop 1/2 an onion. Add the onion to the pan the chicken was cooked in. When soft and starting to brown add 2 heaping spoons of roasted garlic. Stir to incorporate. Then add the corn. Stir.

Season with salt, pepper, cumin, pinch of hot pepper. Add a pat of butter. Saute for 3-5 minutes. Add a bit of chopped parsley. Stir in 2-3 tablespoons of heavy cream. Heat until warm. Serve immediately.

This was very delicious and totally satisfying. The chicken was a little lackluster. I might have overcooked it. But once you add the creamy corn, you don't notice the chicken. We had this with a fresh flour tortilla from the market. I'd say, if you want a burrito without rice, you could use the corn saute as the bulk of this burrito! It was very nice. This recipe was a slight variation of this recipe.