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
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.
