Have I mentioned I love our new weekly produce box? Two weeks in a row of fresh baby corn = quite a bit of food-centered happiness.
Fresh baby corn
Garlic, pressed (1-2 cloves per 6 ears, or rather earlettes)
Salt & pepper
Saute the garlic in a little olive oil over medium heat for a minute or so. Add the baby corn, turning it to coat it with the garlic. Turn heat up slightly and saute for 3-7 minutes, turning the corn from time to time, until tender (time depends on how small the corn is. You can eat it raw, so it's okay if the inside is still crunchy when you're done. We had some very small ones that cooked all the way through, a couple bigger ones that had a crunchy center, and several that browned on the outside, and all were delicious). If the pan starts to dry out, add about 2 tbsp water, cover, and steam for a minute to finish cooking. Sprinkle with salt and pepper before serving.
6-8 earlettes will serve 2 as a side vegetable.