Dwelling on Corn Instead of How Much the Van Cost....

I love fresh sweet corn and am always looking for new recipes that don't turn it into a fritter or a pudding.  My basic, other than on the cob, is cut the corn off the cob, throw it in a saute pan with some olive oil, garlic and onion.....cook a bit and then toss with steamed green beans, cherry tomatoes and whatever herbs you have on hand.  One of our basic taste of summer dishes....

I came across this recipe for esquites on the Cheap Healthy Good food blog which I really like (both the recipe AND the blog). I threw it together the other day and positively swooned!  I didn't have epazote so I used some gone to seed cilantro from the garden and I took a few other liberties such as adding roasted red pepper for some color.....  I just grilled the corn on my electric stove's burners, used lime juice from a bottle.....but it is WONDERFUL.....I'm taking a batch to the potluck I'm going to tonight....I should have started making this earlier in the corn season!!!

 

 

Here's the recipe as written in Cheap Healthy Good.....

Esquites (Roasted Corn)
adapted from David Schuttenberg’s Esquites in New York magazine
serves 4 – 6

4 ears corn, husks removed
1 tbsp vegan margarine or butter
1/2 tbsp olive oil
1 medium white onion, finely chopped
2 cloves garlic, minced
1 stalk epazote (stems separated from leaves, and leaves finely chopped)
or
2 tbsp cilantro (thicker stems separated, leaves finely chopped)
1 lime, juiced
2 tbs. cotija cheese (available at many Mexican bodegas, parmesan is a good substitution)
salt to taste
cayenne pepper to taste

Over a hot grill or an open gas-stove flame char two ears of corn untilwell blackened but not completely burnt. Set aside to cool.

Remove kernels from remaining two ears of corn with a knife.

Melt the butter and add olive oil to a sauté pan over medium heat. Add onion and garlic and cook for 2 minutes.

Add raw corn kernels and stem from epazote or cilantro, and sauté for 5–7 minutes, or until corn is just cooked through.

Remove kernels from roasted ears of corn.

Up the heat to high and add the charred kernels of corn to the mixture in the pan. Stir until heated through.

Squeeze the lime juice into the mixture. Add salt and cayenne to taste.