I learned this neat trick from Paula Deen, yep, we're bff. She came over to my house and said, "Girl, just stand that lil' ole ear of corn up in a Bundt pan and you can remove those kernels quick as a wink without spattering your counter with corn juices and spraying your kernels all over the kitchen like buckshot." Sweet corn is one of my favorites, and even Paula eats it without butter. We have to take it off the cob now since someone in our family has braces....I was going to pair it with fresh pink-eyed peas (seriously, I got them at the farmer's market--they are like albino black-eyed peas) but realized they would take too long to cook. Instead, I used a bag of frozen edamame I had, visually more appealing and cooked in 4 minutes in the microwave.
3 ears of corn--kernels removed using method of your choice but I highly recommend Paula's
shelled edamame--cooked and used in 1:1 ratio with corn kernels
2 medium shallots, diced finely
1 medium bulb fennel, sliced thinly and slices cut into ~1" pieces
salt and pepper
sherry wine vinegar
In a medium skillet heat 2-3 TBS olive oil over medium heat. Saute shallot until lightly browned. Add fennel and cook until tender-crisp. Add corn and cook briefly, just until heated through. Remove from heat and add edamame. Salt and pepper to taste. Toss with a splash (or two) of sherry wine vinegar. I served mine in my favorite Fire King bowl. We rounded out the meal with some grilled sausage and fresh tomatos with homemade pesto---no pictures because pesto looks like goose turds if it is more than a few minutes old.