A great way to enjoy farm-fresh produce!
Fresh-picked corn on the cob is one of the very best things about summer, in my opinion. And while I sure do love it quickly boiled then slathered with butter, I am also a really big fan of taking the kernels off the cob then frying or roasting them. My new favourite way to prepare cobs for that process is to follow the method below which makes it so easy to slip the husk and silk off prior to removing the kernels. You can strip them off with a knife, or look for a ‘peeler style’ corn kernel cutter (I like this one) to make the job even easier. Note you can substitute with 2 cups (350 g) frozen corn kernels but do not thaw before adding to the recipe. This is a great dish to make ahead and reheat. If you’re looking for more ways to serve up corn on the cob, check out this recipe roundup for some of my favourites.
- 4 ears fresh corn
- 1/2 cup (22 g) diced onion
- 2 tablespoons (28 g) butter (or non-dairy butter)
- 1 tablespoon (14 g) bacon fat (or canola, avocado or olive oil)
- 1/3 cup (28 g) minced sweet or hot red pepper
- 1/2 teaspoon (3 g) kosher salt
- 1/2 teaspoon (1.15 g) freshly ground black pepper
- 1 tablespoon (15 mL) cream (regular or non-dairy)
- Minced chives or parsley, to garnish
- Lime wedges, to serve
- Cut about 3/4 of an inch or a full inch (2 – 2.5 cm) off the bottom of each ear of corn (don’t include the stem in this measurement) and place the corn in the microwave. Cook on high power for 4 minutes then remove from microwave. Working over a large bowl or a clean sink, hold each ear of corn by the top (the un-cut end) and shake until the cob slides out, leaving the silk and husk in your hand. Repeat with remaining ears of corn. Discard silk and husks.
- Cut the kernels from the cobs into a large bowl (about 2 cups).
- Heat a 9 or 10 inch (22.5 or 25 cm) heavy-duty skillet (cast iron is ideal) over medium-high heat. Add the diced onion, butter and bacon fat or oil. Cook, stirring frequently, until the onions are softened and translucent, about 4 minutes.
- Add the corn, red pepper, salt and pepper. Cook until the corn is tender, 5 to 7 minutes for fresh or 8 minutes for frozen. Stir in cream and let cook for 2 minutes then transfer to a serving dish. Sprinkle with chives and serve hot, with lime wedges on the side.