The perfect way to make unpredictable spring time corn into a delicious side dish.
- 1 bunch of ramps usually 6 to 8 ramps depending on size,
- 5 ears of corn with the kernels stripped from the cob
- 3 tablespoons butter
- salt and freshly cracked black pepper to taste
Heat up a fry pan over medium heat. Add butter
Chop the bulbs off the ramps. Set the leaves aside.
Add ramp bulbs cooking until they take on some color, about 1 to 2 minutes.
Add the corn kernels. Stir to combine.
Cook until the kernels are soft and start to shrink.
While waiting chop up the leaves of the ramps.
Remove from the heat and add in the leaves.
Stir to combine.
Season with salt and pepper to taste.