CARAMELIZED SALT & PEPPER CORN
Serves: 4
Time: 25 minutes
Difficulty: Easy
INGREDIENTS
3 Ears of Sweet Yellow Corn, Kernels only (approx. 2 cups of kernels)
1 Tbs + 1 tsp Vegetable Oil (or Schmaltz)
1 tsp Freshly Ground Black Pepper
1/4 tsp Kosher Salt
METHOD
In a cast iron pan, heat 1 Tbs of oil over medium-high heat. Add in the corn and stir to coat in oil.
Cook the corn over medium-high heat for 10 minutes, stirring every 3 minutes. Add in the salt and pepper, and reduce heat to medium.
Add in remaining 1 tsp of oil continue to cook for 10 minutes, stirring every 3 minutes or until corn is caramelized and cooked.
Serve hot or cold. (or on top of a salad)
What you'll need:
3 Ears of Sweet Yellow Corn, Kernels only (approx. 2 cups of kernels)
1 Tbs + 1 tsp Vegetable Oil (or Schmaltz)
1 tsp Freshly Ground Black Pepper
1/4 tsp Kosher Salt
In a cast iron pan, heat 1 Tbs of oil over medium-high heat. Add in the corn and stir to coat in oil.
(Note: if you do not have a cast iron pan, you can also use a nonstick pan. But really, get yourself an un-enameled cast iron pan like this one from Lodge. You won't regret it.)
Cook the corn over medium-high heat for 10 minutes, stirring every 3 minutes. Add in the salt and pepper, and reduce heat to medium.
Add in remaining 1 tsp of oil continue to cook for 10 minutes, stirring every 3 minutes or until corn is caramelized and cooked.
Serve hot or cold.
(this also goes really well on top of salads)
Enjoy!