Roasted corn off the cob

Sometimes it’s nice to have summer corn OFF the cob. My favorite way to do this is to sauté corn with olive oil, peppers and red onion, and then let a bit of garlic join the party near the end. Takes about 10-15 minutes tops to cook. Or you can pop in a hot oven on a sheet pan if it’s not 90 degrees.

That’s it.  The technique comes from White Dog Café cookbook, which has long been a favorite cookbook. Judy Wickes has you make a salsa with lime after the corn cooks, which is a very good idea, but I haven’t gone to that stage yet and have been happily mired in the eat after the first step stage. It’s good. Here’s her recipe: https://tinyurl.com/y8up78sl

Here’s a rough guide:

Remove kernels from corn cobs with a big sharp knife. Dice some nice peppers — a medium hot/sweet and a serrano or other hot pepper makes a nice balance. Or you can use also a red sweet pepper. Rough chop red onion. Mince a garlic clover.

Heat a pan, add olive oil, and corn, peppers and onion and cook at high temp for up to 10 minutes, stirring often. Altnernatively, heat the oven to 450 degrees, mix your corn, onion and peppers together with S&P in a bowl, and toss with a bit of olive oil, glob on some olive oil, dump in your corn, and roast for 10-15 minutes, adding in garlic a minute before it’s all cooked — or you can add the garlic when it comes out of the oven.  All good. Let sit until the rest of your dinner cooks, and enjoy! Corn may only marginally be considered a vegetable, but peppers, onion and garlic are high in the healthy scorecard, and hey, it’s all better than potato chips! Enjoy!

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