Shucking in the kitchen

corn & pepper saute

In thanks for a favor that I was more than glad to do, a neighbor left a dozen ears of corn on my doorstep. What to do, what to do…. I didn’t have time to start freezing it, and I’m trying to keep the freezer light – we’re having work done on the house and it might have to be unplugged at some point.

The fresh flavor of boiled ears is fine, but I was in the mood for something different. I saw a fabulous display of peppers at the State Farmers Market, and decided to put the two together in a quick saute.

I purchased some sweet Italian peppers and some hot cayennes. At home, I took the kernels off four ears of corn. I chopped up half of one cayenne and about three-quarters of the Italian pepper (both were large peppers). I tossed it all together with a little salt and pepper and a chopped clove of garlic. I added some salt and pepper and, at the last minute, some dried aleppo pepper – I love its mildly spicy, slightly smoky flavor.

After a few tablespoons of olive oil heated in a large saute pan, I tossed it all in. Stirred and fried for a few minutes, until the peppers turned color and the corn liquid was mostly gone. I chopped up five or six leaves of fresh basil from the backyard, removed the corn from the heat and stirred it in. The basil fragrance was just the touch the dish needed.

I served the dish at closer to room temperature than piping hot, and it was just as good. And not bad reheated the next day, either.


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One Response to “Shucking in the kitchen”


  • Comment from Mara

    And a great summertime dish, any time you feel like browsing in the fridge and don’t want to work too hard at it!


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