Boiled corn slathered with sweet butter and seasoned with sea salt and pepper is delicious. So too is grilled corn where olive oil replaces butter. Lightly browned, the kernels caramelize, adding sweetness and the hint of smoke.
Make extra, so the kernels can be removed and used in green salads, salsas, and--my favorite--pastas.
Tuscan or black kale is widely available in the farmers' markets in large, inexpensive bunches.
Adding in mushrooms, onions, garlic, a pat of butter and you're ready to enjoy a delicious lunch or dinner that needs little more than a simple romaine or arugula salad, a glass of wine or an ice cold beer, and you'll have a memorable meal with no more effort and time than it would take to order take out.
Pasta with Grilled Corn and Black Kale
Yield: 4 servings
Time: 30 minutes
2 ears of corn, husk and silks removed, washed
2 links, Italian sausage, w…