Spicy corn

A simplified recipe

This was originally an incredibly complex recipe from the New York Times that involved simmering the corncobs and then removing them, and both butter and bacon. This is a simpler, healthier version for everyday. It’s also a great splash of bright color for your Thanksgiving table.

How to make spicy corn:

Boil a large saucepan full of water over high heat. Meanwhile, shuck four ears of corn. When the water boils, drop the ears of corn into the water and cook for five minutes. While the corn is cooking, slice twelve cherry tomatoes into quarters and chop half an onion. (Or just use frozen corn if you want.) Also, roast a whole jalapeno pepper in a dry frying pan until it is slightly blackened on the outside.

Take the corn out, let it cool a minute, and slice it off the cobs. Put the cobs in the compost. In a medium-size saucepan over medium heat, put 1/8 cup of olive oil. Saute the onion, chop the blackened jalapeno pepper and add that, and add two cloves of crushed garlic. When the onion and pepper start to soften, add 1/2 cup of white wine. Add the corn and cook for five minutes, then add the cherry tomatoes and a tablespoon of minced cilantro, and the juice of one lime. Add salt and pepper to taste and serve warm.

Vegetarian or vegan?

Naturally vegan. You can make it not-vegetarian by adding chopped bacon to the onions and pepper if you like.

And will it keep?

Yes, this is fine the next day if you keep it tightly covered in the refrigerator, but not much longer than that really.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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