Corn with Basil & Feta
We’re getting a babysitter in 2 hours and 56 minutes. 55 minutes. Not like I’m dying to leave our baby boys, but I kind of am. They are so fun and cute and busy but the day is just about 6.5 hours too long. And also, does anyone have any tips for re-implementing a 3rd nap into the day? Besides ambien?
Actually, I think I don’t feel quite as trapped as a lot of new moms do. I have lots of places to walk to for lunch or other things, and I think my threshold for being home/not in a social setting is higher than most. That is probably the engineer in me coming out…someone that could sit in their cubicle and write code all day and be perfectly content. Or maybe that’s why I chose engineering. It actually makes me think about an interview I had when I was trying to get out of engineering and into sales..when they asked me why I wanted to leave Lockheed Martin I said that I needed much more social interaction. What? No I don’t. I’m a terrible fit for sales.
All of that being said, I do in fact truly enjoy social events on a sporadic and reasonable basis, and tonight I am thrilled to be getting out. I also love to have people over for dinner, and that was the inspiration for this side dish. Picking the main part is easy…what to go with it is really the age old question. This is perfect because it is fast, easy, and pretty. All the things you need when entertaining.
- 4 ears corn
- ~2 teaspoons olive oil
- 1 tablespoon butter
- 3-4 tablespoons crumbled Feta cheese
- 2 tablespoons fresh basil
Start by cutting the kernels off the cob with a sharp knife. Heat the olive oil and butter in a saucepan, then add the corn. Cook through, stirring frequently, about 12-15 minutes. Remove from heat, season with S&P, and throw in the feta and basil. That’s it!