Roasted Corn Kernels with Green Onions

Servings: 6

Corn at Thanksgiving can certainly be traditional… afterall, the Pilgrims became corn farmers. But for a different twist, serve the corn off the cob.



1 tablespoon olive oil

2 green onions, trimmed and finely chopped

2 ears corn, boiled and cooked, and kernels removed

1 teaspoon ginger

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In a small skillet with Teflon™ nonstick coatings, heat the oil and saute the onions just until tender. Add the corn and the ginger and cook several minutes until kernels begin to brown.  

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