Off the Cob

April 21, 2022

Serves 4-6

Fresh corn on the cob is one of the many pleasures of summer. However, for some people with dental issues, like braces or dentures, eating corn on the cob can be difficult. This recipe is a great alternative to eating your corn straight from the cob or you can use it to use up leftover cooked corn or make frozen corn more interesting. Use one ear of corn per person.


  • 4-6 ears fresh corn, or 4 cups frozen corn
  • 1 red bell pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons fresh basil, minced
  • Kosher salt and freshly ground black pepper to taste

Directions: If using corn on the cob hold the corn perpendicular to your cutting board and run your knife down the cob until all the corn has been removed.  This step can be done earlier in the day or the day before.

Heat a large skillet over medium high heat.  Add the butter and oil.  When the butter has stopped foaming add the onion and red bell pepper.  Sauté until soft. 

Stir in the corn kernels and heat through.  Season lightly with salt and pepper.  Before serving stir in the fresh basil and more butter if desired.