Happy 4th of July y'all!
In my opinion, corn is the quintessential summer vegetable/fruit/grain/whatever you want to call it. You can throw it on the BBQ, eat it straight off the cob, or make the kernels into a dish of their own. It's so versatile!
As you probably know, corn is naturally high in sugar (think corn syrup), so it takes on a really great dimension of flavor when caramelized. That's why one of my favorite ways of cooking corn is to take it off the cob and toss the kernels in a hot cast iron pan. It's also a quick and simple way to prepare it.
(Note: this is not a sponsored post, I just honestly loved this next tool so much that I wanted to share..)
After being a corn-cooker for years, I find that the biggest pain in the butt is to cut the kernels off the cob. No, it's not that hard, it's just messy and can be tricky to maneuver, so I don't end up buying corn as often as I'd like. That's why I bought myself a "corn stripper"! Today was the first time I've used it (I only just bought it) and honestly, it took me a quarter of the time to get the kernels prepped and was mess free (and I always find a way to make a mess...). I truly can't recommend it enough!
Well, enough about that, let's get to the good stuff-
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!
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)
#corn #side #sidedish #vegetarian #vegan #food #4thofjuly #holiday #easy