Surprise surprise another delicious Gwyneth Paltrow recipe! This is really yummy with interesting flavours, the sweetness of the corn mixed with the onion and sage works really well and it has a nice creamy texture. This recipe is dairy free, wheat free, gluten free and sugar free and is suitable for vegetarians and vegans. This is from Gwyneth Paltrow’s cookbook “It’s All Good“.
- 4 fresh ears of corn, shucked
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, peeled and finely diced
- 6 fresh sage leaves, finely minced
- Coarse sea salt
Removed the kernels from the corncobs and discard the cobs.
Heat the olive oil in a large skillet over a medium heat. Add the onions and cook, stirring occasionally until they are very soft and barely brown- about 15 minutes. Turn the heat to high and cook the onions for about a minute until they take on a bit of colour. Add the corn kernals and the sage and cook stirring occasionally until the corn is softened and a bit charred- about 4-5 minutes.Season to taste with salt.