Charred Corn with Sage
- 4 fresh ears corn, shucked
- 2 T EVOO
- 1 small yellow onion, peeled and finely diced (about 1 c)
- 6 fresh sage leaves, finely minced
- Coarse sea salt
Remove kernels from corncobs and discard cobs. Set kernels aside.
Meanwhile heat the olive oil in a large skillet over med heat. Add onions and cook, stirring now and then until very soft and barely brown, about 15 mins. Turn heat to high and let onions take on a bit of color; it should only take about 1 min. Add the corn kernels and the sage. Cook, stirring now and then, until corn is softened and a bit charred around the edges, 4-5 mins. Season to taste with salt and serve immediately or at room temp.