Recipe of the week: What to do with all the corn
Jalapeño and cumin add spiciness, without drowning out the corn's sweet flavor.
Most every September, “I get tired of corn on the cob,” said Stephanie Witt Sedgwick in The Washington Post. To change things up, I sometimes cut cooked corn from the cobs and use the kernels in this spicy sauté. The jalapeño and cumin give the corn a little kick, without drowning out its sweetness.
Jalapeño corn sauté
8 oz plum tomatoes, peeled, seeded, and diced
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1 tbsp olive oil
1 small onion, diced
2 large jalapeño peppers, stemmed, seeded, and diced
salt
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½ tsp ground cumin
1/3 cup no-salt-added chicken broth
kernels cut from 4 large ears of cooked fresh corn
freshly ground black pepper
3 tbsp chopped cilantro leaves
To peel tomatoes, cut an X at the bottom of each and submerge in just-boiled water for less than 1 minute. Remove tomatoes; when cool enough to handle, slip off and discard the loosened skins.
Heat oil in large sauté pan over medium-high heat. Add onion and jalapeño; season with salt. Reduce heat to medium; cook for 4 to 6 minutes, until onion is soft. Add cumin, mix, and cook for 1 minute. Add tomatoes; cook for 3 to 5 minutes, until tomatoes start to soften.
Add broth and corn; season with pepper to taste. Cook for 5 minutes, stirring occasionally, until corn is heated through and most of broth has evaporated. Remove from heat, add 2 tbsp of cilantro, and mix to combine. Taste, adjust seasoning as desired, and serve warm, garnished with remaining cilantro. Makes 4 cups.
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