It's August in New England, and corn is overflowing in gardens and farm stands. Neighbors are dropping off bags of it because it grows so abundantly this time of year. Corn is a vegetable best enjoyed in season; when you buy it from the local grocery store off-season, it just doesn't have the same juicy, buttery sweetness. This recipe is one of five in our "5 Ways to Cook Corn" series and is inspired by an edamame salad I enjoyed while living in Charleston. It's a delightful side dish that can be cooked in a single skillet and brought straight to the table for a cozy, rustic meal.
Ingredients:
Green Onions
2 Ears of Corn
Shelled Edamame (or Lima Beans)
Cherry tomatoes
Minced Garlic
White balsamic vinegar
Pesto Oil
Pickled Shallots
Directions:
Begin by steaming the corn for 1-2 minutes on high heat. Once done, turn off the stove and leave the corn in the pot to continue steaming while you prepare the other ingredients.
Quarter the cherry tomatoes. Feel free to use a mix of small tomato varieties, especially if you have a garden surplus.
Shell the edamame if needed.
Mince the garlic cloves.
Carefully slice the kernels off the corn cobs.
Heat a cast iron skillet over medium heat and add a drizzle of olive oil.
Sauté the minced garlic in the skillet for about a minute to release its aroma. Then, add the corn kernels, edamame, and tomatoes.
Stir and cook the mixture for about 10 minutes, adjusting the heat if necessary to avoid overcooking.
Once everything is nicely cooked and reduced, garnish with chopped green onions, pickled shallots, and a drizzle of basil oil.
Serve the dish directly from the skillet for a rustic touch. Enjoy your flavorful, fresh side dish!
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