with some local corn, i made these scrumptious little corn medallions last night, and they turned out so well! easy to eat, too- they were deliciously crunchy around the edges and just fell off the cob as you ate them. plus, i think they made for a prettier side than a whole big ear of corn on your plate!
2 ears of corn, shucked and sliced into 1.5″ medallions
2 tbls of butter, melted
1 tbls of fresh herbs; chopped (i used sage, rosemary, dill and oregano)
coarse salt and ground pepper to taste
preheat oven to 450°. place the corn medallions into a greased baking pan. mix your chopped herbs into the melted butter and pour over the medallions, tossing to cover them with the mixture. bake until browned around the edges, about 20 minutes. enjoy!