Recipe time. I threw this together last night as a side to a nice steak, but ended up liking this more than the meat.
– corn (1 cob per person)
– bell pepper (about 1/3 per person)
1. Dice the bell pepper. Toss it into a nonstick fry pan, heat on medium-low.
2. Run a pat of butter up and down the corn. Not too much. Drop the corn and the remaining butter in the fry pan.
3. Sprinkle a pinch of salt over top. Crack pepper over the whole thing.
4. Turn the corn to cook each side. When it turns from pale to colorful, it’s time to turn (about 1-2 minutes per side). Stir the peppers occasionally.
5. Once the corn is done, take it out and put it aside. Let it cool a minute or two, then run a knife down the cob, cutting the kernels of corn away. Discard the cob, put the corn back in the fry pan.
6. Stir it up and let cook another minute. Then serve.
This was with farmers market corn and peppers, and I’d wager that this is a recipe where the quality of ingredients matters a great deal, so your mileage may vary. But I have to say: yum.
I adapted it for today’s lunch:
- I stripped the kernels from the raw corn by running a knife down each cob.
- I cooked three shallots and 1 red bell pepper in olive oil (instead of butter) and then added the corn kernels, sea salt, and freshly ground black pepper and cooked until the corn was tender.
- I made a lot – I start classes tomorrow and wanted leftovers – so I took a serving of the mixture and combined it with 6 or 7 grape tomatoes sliced in half and about 3 chopped basil leaves. I’ll combine the rest with tomatoes or eat as is on a per-serving basis.
- I’ve seen this recipe calling for adding cubes of fresh mozzarella. You don’t need it.
- NOM NOM NOM NOM NOM
John Melesky is also good at making deceptively simple computer games. Sorry about your plans.