Sautéed Pesto Corn

[Guest guest]

I call this one Sayteed Pesto Corn because of the

flavor.

 

Sautéed Pesto Corn

 

1 tablespoon olive oil

1 1/2 cups fresh corn (about 3 ears)

1/2 cup finely shredded fresh basil

 

In a large skillet heat the oil over medium high heat

until the butters loses the foam. Add the corn and

sauté, stirring, for about 4 minutes, or until it is

lightly browned. Remove the corn from the heat and

stir in the basil, salt and pepper to taste.

 

 

 

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