Ingredients
- 10 to 12 corn ears (kernels only or 3 1/2 -4 cups frozen corn)
- 4 tablespoons butter
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1/4 cup water
- 1 cup arugula
- 1/4 cup basil leaves
- Lemon juice (from 2 whole lemons)
- 2 tablespoons balsamic vinegar
How to Make
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Step 1: Over medium heat heat a skillet and add the butter and then the corn and brown sugar, stirring to coat. Add salt and pepper and water. Reduce heat to low and cook 10-15 minutes or until most of the liquid evaporates, stirring occasionally. Transfer to serving bowl and let cool 5 minutes.
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Step 2: Stir in arugula, basil and lemon juice. Toss. Drizzle with balsamic vinegar.
We hope you enjoy this recipe!
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