GOLDEN VALLEY, Minn. — Even though we've had an exceptionally wet summer, corn is coming in fast at farmer's markets around the area. James Beard award winning chef Beth Dooley suggests making this now. She says it's one of those dishes you can eat three times a day. For breakfast, top with a fried egg; for lunch, a little crumbled feta cheese; for dinner toss in grilled chicken or steak.
Hot and Tangy Pan Roasted Corn
Serves 4
Make this now, while both tomatoes and corn area at their peak. It’s one of those dishes you can eat, three times a day. For breakfast, top with a fried egg; for lunch, a little crumbled feta cheese; for dinner toss in grilled chicken or steak.
4 to 6 ears fresh corn, shucked
2 tablespoons vegetable oil
¼ cup chopped onion
Generous pinch red pepper flakes, to taste
1 to 2 tablespoons fresh lemon juice, to taste
Salt and freshly ground black pepper to taste
½ cup sliced cherry tomatoes
1 tablespoon chopped fresh basil, for garnish
Use a sharp paring knife to strip the kernels from the corn by standing the corn up on its wide end in a shallow bowl and cutting down the length of the ear.
Film a large, heavy large skillet with the oil and set over medium-high heat. Add the corn and the onion and spread so that the kernels evenly cover the surface of the pan. Sear the corn, shaking the pan occasionally, and stirring so that it is nicely browned, about 3 to 5 minutes. Turn into a bowl, season with the pepper flakes, lemon juice, and salt and pepper to taste. Turn onto a serving plate or individual dishes and arrange the tomatoes on top of the corn. Garnish with the chopped basil.