This Corn Sauté with Fresh Basil and Potatoes is one of those wonderfully fresh side dishes that I came up with when I was trying to use up some leftovers. It was so lovely that I had to make it again and share it with you.
Serve this Corn Sauté with Fresh Basil and Potatoes in a light cream sauce with a nice piece of grilled fish and a lovely green salad for a healthy fresh meal. Or, this Corn Sauté would be a welcome addition to a family meal, even a big one like Thanksgiving or Christmas.
This Corn Sauté with Fresh Basil and Potatoes comes together pretty quickly, so have all the ingredients out and ready when you start to cook it.
The potato can be baked in the oven; I like to bake mine at 450 for about 60 minutes, or until soft when pierced with a fork. Take a look here for specific directions.
Or, if you want to make this quickly, the potato can be cooked in the microwave. Pierce it all over with a fork, and microwave 5-10 minutes flipping over half way through cooking. Microwave times will vary depending on the power of your microwave and the size of the potatoes.
In the heat of the summer, I’ll bake potatoes outside on the grill so I keep all the heat out of the house. In that case, pierce them all over with a fork, wrap in foil, and place directly on the grill grates over medium heat. Keep an eye on them, flipping them often. They’ll take about 45-60 minutes, depending on the size.
Leftover baked potatoes are awesome for this side dish!
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- 1 large Yukon Gold potato (or 2 small)
- 2 cups corn, defrosted, if frozen
- salt and pepper to taste
- 1 teaspoon flour
- ¼ cup half and half, plus additional for serving
- 1 tablespoon oil
- 1 tablespoon chopped fresh basil, plus additional for garnish
- Bake potato(es) until done. Cut potatoes into 1-2-inch cubes, and set aside.
- Set a large cast iron skillet over medium-high heat, and get it really hot. Toss the corn in the skillet, and hopefully you’ll hear a large sizzle. Season corn with a pinch of salt and fresh black pepper. Let corn cook until it gets golden brown on several sides, stirring occasionally. Sprinkle corn with flour, and stir in. Add half and half to pan, and stir, cooking until most of the half and half is cooked off, about 2-5 minutes. Add chopped fresh basil to pan, and stir. Remove corn mixture to a separate bowl.
- In the same hot cast iron skillet, add oil, and swirl the oil into the pan. Add the chopped potatoes. Cook, stirring occasionally, until the potatoes get a crispy brown crust on a couple of sides, about 5-10 minutes. Add the corn mixture back to the pan with the potatoes, and season with another pinch of salt and black pepper. Stir, and add a bit more half and half, 1-2 tablespoons at a time, to the pan to loosen the mixture. If the mixture seems too thick, feel free to add more milk until it reaches desired thickness. Taste for salt and pepper. Garnish with additional chopped fresh basil. Serve hot or at room temperature.