Pan-Seared Sweet Corn
Book: Clean Start: Inspiring you to eat clean and live well By: Terry Walters Page:102
This recipe will turn your corn up a notch! Eaten as a side or even use for tacos, this recipe is both a hit for the winter and summer seasons!
8 ears sweet corn (about 4 cups)
½ red onion, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 jalapeno, seeded and minced
½ red bell pepper, diced
2 pinches chile powder
2 pinches paprika
1 tablespoon lime juice
Sea salt and freshly ground black pepper
Chopped fresh parsley or cilantro
To prepare sweet corn, remove husks and silks and bring 2 inches water to boil in large pot. Add corn, cover and cook 5-6 minutes or until kernels are just tender. Remove from heat and set aside until cool enough to touch.
Alternatively, preheat grill to high. Pull back husks, remove corn silk and pull husks back over corn. Soak ears in cool water for 10 minutes and drain. Place on grill and cook for 15 minutes or until tender. Remove from heat and set aside until cool enough to touch.
In large skillet over medium heat, saute onion and garlic in olive oil until soft (about 3 minutes). Add jalapeno and bell pepper and saute 2 minutes longer. Slice corn from cob and add to skillet along with chile powder and paprika. Saute on high for 2 minutes, stirring continuously and sear kernels. Add lime juice and season to taste with salt and black pepper. Remove from heat, fold in parsley or cilantro and serve.