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.