Summer Dill Corn

Fresh corn on the cob just screams summer!  I have three favorite ways to eat corn on the cob: the "original" way--boiled, butter, salt; grilled; and, dill corn.

This recipe was born years ago after we attended a wedding where they had a cold corn salad, and it was served with a dill vinaigrette.  I kept thinking about that salad & had to make it.  Well, I never made the salad.  But I did end up with an amazing side dish.  This is a great way to use leftover corn on the cob, too!

Dill Corn

1 ear of corn per person

1 teaspoon butter

1 teaspoon dried dill {about half if you're using fresh}

Salt & Pepper to taste

Start by cutting the corn off the cob.  Then, take a spoon & run it all along the cob, scraping out any juice and leftover kernels.  Melt butter in a pan over medium heat, and add in corn & "scrapings."  Sprinkle in salt, pepper and dill, and stir until the corn is coated in butter and seasonings.  

Cook for about 5-8 minutes, until it's heated through & sizzlin'

If you use more than one ear of corn, be sure to increase the butter and dill as well....three ears of corn would have three teaspoons of butter and 3 teaspoons of dill, etc.  You get it ;)