| Corn, O, Corn! |
[Jul. 14th, 2008|01:56 pm]
terribleturnip
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I have no idea why, despite the big brain AND having a full working (including many college credits) knowledge of pricing and consumer behavior, I cannot just buy four ears of corn, but feel compelled to "get" the half dozen or dozen price. I guess I always think "oh, I'll have those two extra ears as a snack one day or for lunch or...."
But really, it just means that I will wind up with 2 (or more) less than fresh ears that I can either allow to become a science exhibit in the vegetable drawer, or find some clever way to use it.
And sure there are all sorts of options for less than stellar corn -- but most of them involve baking or soups or...and I have a ferocious case of The Lazy. And a desperate need to put dinner on the table* NOW.
*Disclaimer: Like we eat at a table...
For starters, if you don't regularly keep shallots in your pantry, remedy that. When you find nice ones, load up on them. Then find an excuse to use them. You CAN make this without shallots or any kind of onion. You COULD substitute a little finely diced onion. But I'm telling you, it's better with shallots.
So, a couple of ears of corn, shucked. Now cut off the kernels. (I heard you whimpering. This is not hard. You don't need a special tool. You have a sharp knife. Snap each ear in half, so that the cut half can sit down on your cutting board. If you're clever and a spazz like me, you'll put the cutting board into a shallow, rimmed baking sheet so that the kernels don't go all over the place. If you don't have one, go get one. But in the meantime, rollup a dish towel to sit between the cutting board and the freedom of the counter edge and use it as a (insert engineering or warfare term here) or barrier to contain the kernels. Because they will skitter onto the floor, embed themselves in your shoe treads and trust me, I have learned the hard way that those expletive-deleteds are slippery.
So, you've cut off the corn kernels. A little corn silk or husk in there just makes sure everyone knows it's homemade, so don't sweat it. Set them aside, chop your shallot and saute it in some oil of choice until it's softish. Then add the corn kernels, a pat of butter, a pinch of sugar and salt. Now saute the corn until it starts to brown here or there. Turn it off and let it sit a minute or two. Salt and pepper if it needs it. Be sure to scrape up the browned bits. Mmmmm. It was worth chasing corn kernels across the counter, wasn't it? Chives could make their way in at the end, there.
Dress it up by tossing in grape tomatoes, or cherry tomatoes cut in half, just as the corn begins to brown and cook til the tomatoes start to wrinkle. Then dash in some balsamic vinegar -- and if you have basil in the fridge or garden, chiffonade and throw in. (Chiff is tiny strips...roll the leaves up and cut across into tiny strips. It's better than chopped. really.)
The original or the variation will freeze just fine. |
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