Ahh... summertime, the season of fresh corn and tomatoes. Ok ok, it really isn't summer yet, but when your local market already has ears of corn at summer discounts and the tomatoes are looking so fresh and good, who can resist? I get this recipe from Annie Somerville's Fields of Greens cookbook. Her flavor combinations in this book are fabulous and has a wide variety of selection to fit your mood. I like this dish because it is a fresh, tangy meal that can be eaten hot out of the pan or stored packed in lunches and eaten chilled throughout the week.
Spicy Corn with Lime and Cilantro
1 Tbs olive oil
4 ears of corn shaved, or approx. 4 cups of corn kernels
1-2 jalapeño, seeded and diced
salt
2 Tbs sherry vinegar
4 tsp lime juice
cayenne pepper
1 scallion, white and green parts, thinly sliced
2 Tbs chopped cilantro
1 cup chopped tomatoes (approx 1 large tomato or half pint of cherry tomatoes)
black pepper
1. If you use frozen corn, have it defrost in a colander at least an hour before you make this dish. It helps to periodically rinse the corn in cold water to aid in the defrosting process.
2. Dice jalapeños and slice corn kernels off cob (if using fresh corn).
2. Heat olive oil in a large frying pan and tilt the pan from side to side to cover the bottom with the oil. Toss the diced jalapeños in the pan with a pinch of salt. Sauté at medium heat until they begin to turn brown.
3. Increase the temperature of the stove top to medium-high heat and add corn to the pan. Stir until the jalapeños have been incorporated then let the corn stand in the pan for several minutes to allow it to toast. Once the kernels at the bottom of the pan begin to turn brown in color, stir and let stand again. Repeat until corn is cooked to your liking (this should not take longer than 10 minutes!).
4. Remove from heat. Stir in vinegar, lime juice, and cayenne pepper to your taste. Let corn cool while you chop the scallion, cilantro and tomato then mix them in. Add salt and pepper to taste.
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