Corny Recipe

Sometimes wandering around the farmers’ markets in summer can give you new ideas for putting things together. What’s great-looking today? How would this go with that? Last week I saw really fat sweet corn and some shiny bright red hot peppers. Combine that with a funny story about the way LF’s daughter’s ex-BF used to eat corn on the cob (don’t ask, I won’t repeat it), I came up with this:

Sweet and Spicy Corn

That’s such a corny mid-century kind of name. Please suggest something better.

6 ears of really fresh sweet corn, from a farmers’ market or roadside stand, not from the supermarket
3-4 hot red peppers, cored, deveined, cut into big pieces
1 long green chili pepper, sliced
1/4 cup minced red onion
2 tbs. extra-virgin olive oil
salt to taste

Heat the olive oil in a big skillet, and put in the chilis and onion. Saute gently until they soften up a little but stay very brightly colored.

Meanwhile, slice the kernels off the corn cobs.

When the peppers and onions are ready, put in the corn along with some salt. Stir for five minutes or so until the corn is hot. Feeds 6-8.

That’s it: the sweetness of the corn and the heat of the chilis is what it’s all about.

Tom McGee has been building web sites since 1995, and blogging here since 2006. Currently a senior developer at Seton Hall University, he's also a freelance web programmer and musician. Contact him if you have the need for a blog, web site, redesign or custom programming!

Leave a Reply

Your email address will not be published. Required fields are marked *