Corn-Off-The-Cob

Corn on the cob is best eaten as quickly as possible, before its sugars turn into starches. If you have left your ears of corn sitting around a bit, it is best to use them in stir-fry recipe such as the one below, which makes a tasty side dish.

1 tablespoon olive oil or butter
2 ears of corn, kernels scrpaed off with a sharp knife
1 small onion, chopped
1 clove garlic, crushed
1 teaspoon chile powder
1 teaspoon herbs (oregano or thyme)
salt to taste
1/2 lime

Saute all ingredients except lime juice in a skillet for about 10-15 minutes at medium heat. Squeeze lime juice on it before serving.