Curried Corn Ragout

Curried Corn Ragout

2 tablespoons butter

3 cups fresh corn kernels

½ fennel bulb, small diced

1 cup red onion, small dice

1 tablespoon Jamaican curry powder

kosher salt and freshly ground black pepper, to taste

¼ cup cilantro leaves and tender stems, finely chopped

¼ cup basil leaves, finely chopped

Heat the butter in a large sauté pan over medium heat. When the butter foams, add the red onions and cook until slightly softened, about 3 minutes. Add the corn kernels and fennel and sauté for 2 minutes. Add the curry powder, and heat until fragrant. Season to taste with salt and pepper. Shut off the heat, add the herbs and toss to combine.

We served our corn ragout with a salmon of salmon that had been simply roasted with olive, salt and pepper. Serve with your favorite protein or enjoy as a vegetarian side dish.