Corn Off the Cobb

Corn Off the Cobb
I'm willing to bet that if you take potatoes out of the mix, corn would be the number one favorite vegetable in America—except, corn is not a vegetable, it's actually a grain. In fact, corn is so popular that not only is it the number one field crop in the United States, but it's a top crop in other parts of the world.

Surprisingly, I read a lot about food, and in fact, the real surprise would be that I read literature that's not food based. Anyhow, while I know that corn repeatedly makes the list for most dirty food, most genetically modified and tinkered food and the food most likely to mess with your longterm health, I still love corn. Out of my way I will go to buy organic produce, grass-fed beef and sustainable products, but when it comes to corn, I'll buy it from just about anyone, anywhere as long as the rows are perfectly formed and it looks good.

I'm sure my love of corn goes way back to my childhood. Frozen corn was easy for my mom to prepare and my brother and I loved it, particularly drenched in butter with just enough salt to make the flavors pop. But, my real love of corn comes from those lazy summer dinners when there was plenty of corn-on-the-cobb to go around and everyone had their own little corn holders and corn plate.

While I like to eat my corn like an out-of-control possessed lawn mower, Mr. B likes to eat his in a more dainty fashion, so just for him, I decided to roll out this delicious mix of corn, jalapeño peppers, lime, cilantro, onions and plenty of red pepper cooked down in olive oil and butter. Mr. B loved it and proclaimed it a real winner. It was a hit served up with his falling off the bone pork ribs.

Corn Off the Cobb

5 ears of fresh corn
1 red pepper, finely chopped
1 bunch of green onions, finely chopped
1 small red onion, finely chopped
2 tablespoons finely chopped smoked, pickled jalapeño pepper
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon lime zest
1/4 cup finely chopped cilantro
pinch of cumin
salt and pepper to taste

1. Cut the corn off the cobb.
2. In a large frying pan, heat the olive oil until just hot.
3. Once the oil is hot, add the red onions and red pepper; sauté for 2-3 minutes, then add the corn.
4. Cook until just tender, then add the smoked jalapeño peppers, green onions, cilantro, lime zest and butter.
5. Add the cumin. Add the salt and pepper to taste.
6. Serve hot, or at room temperature.


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