I REALLY DON’T EVER GET TIRED OF CORN ON THE COB, but out of necessity, I started experimenting when my daughter had braces put on her teeth and we had to do away with the cobs. I owe her a thank-you, as this recipe was an instant hit. I love it as a side dish, but she likes it even more in a taco shell with chopped avocado and tomatoes. While the season for locally grown sweet corn is short where I live, we carry this recipe into early winter with fresh frozen sweet corn.
8 ears sweet corn
(about 4 cups)
½ red onion, diced
3 garlic cloves, minced
1 tablespoon
extra virgin olive oil
1 jalapeño, seeded and
minced
½ red bell pepper, diced
2 pinches chile powder
2 pinches paprika
1 tablespoon lime juice
Sea salt and freshly ground
black pepper
Chopped fresh parsley
or cilantro
To prepare sweet corn, remove husks and silks and bring 2 inches water to boil in large pot. Add corn, cover and cook 5–6 minutes or until kernels are just tender. Remove from heat and set aside until cool enough to touch.
Alternatively, preheat grill to high. Pull back husks, remove corn silk and pull husks back over corn. Soak ears in cool water for 10 minutes and drain. Place on grill and cook for 15 minutes or until tender. Remove from heat and set aside until cool enough to touch.
In large skillet over medium heat, sauté onion and garlic in olive oil until soft (about 3 minutes). Add jalapeño and bell pepper and sauté 2 minutes longer. Slice corn from cob and add to skillet along with chile powder and paprika. Sauté on high for 2 minutes, stirring continuously, and sear kernels. Add lime juice and season to taste with salt and black pepper. Remove from heat, fold in parsley or cilantro and serve.
SERVES 4