Corny, But Delicious

I am a huge fan of fresh corn in the summer. Especially here in the Midwest, you know that your ears are coming from a local farm possibly just down the road from your market. Here is a side dish recipe from my own kitchen that I think is fantastic and can really be served with anything (grilled chicken, steaks, fish). It is sweet, smoky, tart with a bit of heat. Feel free to add more or less of any of the ingredients to your taste. This could also be served in the fall with roasted butternut squash as a substitute for the red pepper. Also, I used herbs from my garden that I like, but you could use whatever you have on hand or in the backyard.

Fresh Corn with Sherry Vinegar and Herbs (3-4 servings)

1 Tablespoon of Olive Oil
1 Clove of Garlic, chopped
1 Small Red Onion, chopped
1 Red Pepper, diced
3 Ears of Fresh Corn, shucked, kernels cut off the ear
1/2 Teaspoon of Each, Salt and Pepper
1/8 Teaspoon of Cayenne Pepper
1/2 Teaspoon of Cumin
1/8 Cup of Sherry Vinegar
1/2 Tablespoon of Fresh Basil, chopped
1 Tablespoon of Fresh Flat Leaf Parsley, chopped

Heat a large saute pan over medium high heat. Add the olive oil to the pan. Once the oil is heated, toss in the garlic and let cook for about 30 seconds or until fragrant (You do not want to brown or burn it). Add the red onion and cook until the onion has started to become translucent and slightly soft, about 3 minutes. Add in the red pepper and corn and turn the heat to high. Add the salt and pepper and combine. Let all the ingredients cook until they begin to brown, stirring frequently. Once the vegetables are cooked and slightly browned (about 15 minutes), add in the cayenne pepper and cumin, stir to combine. Slowly add the vinegar all around the pan to deglaze, then scrape the bottom of the pan with a wooden spoon and stir everything together. Let cook for 2 minutes, then add the herbs. Stir to combine and serve.


1 comment:

Gretta said...

I was wondering what to do with my fresh corn on the cob; now I know! Thanks!

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