On Friday, I stayed at school until 5:30 to go to a football game. I'm glad I went because I was able to see my students in their environment with their friends and not just in the classroom. We were winning at halftime, but I don't know the final score as I left after the marching band show. Then on Saturday, I worked at school from 9 to 3. Crazy, but I caught up with all the work that I felt like I was behind on and I was able to relax without feeling guilty when I got home that night. Always a good feeling.
Because I spent the majority of this weekend at school, I couldn't stop by the farmer's market. I did go last weekend and got myself some great produce. A bag of apples at 99 cents a pound, which is cheaper than anywhere else and they are of great crispy quality! Fresh corn on the cob for 50 cents each. I love corn, so I love this recipe. It's simple, but it really showcases the fresh corn flavor.
I didn't have shallots, but I minced a sweet onion. I'm also not a big fan of thyme, but I sprinkled a very small amount of dried thyme and it was just enough. A faint smell and taste of the herb, but not overpowering that I was turned off by it. Corn is sweet to begin with, but the additional pinch of sugar added more flavor! I've still got two more ears left so I'll definitely be making this once more and another corn recipe I've got my eye on.
Caramelized Corn with Shallots [Makes 4 servings]
From Whole Living
1 tbsp unsalted butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups)
4 large shallots, cut into 1/4-inch slices
Pinch of sugar
Kosher salt and freshly ground black pepper to taste
2 tbsp fresh thyme leaves
In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
Stir in the thyme and cook 5 minutes more. Season with salt and pepper.