Accounting for Taste

Yes, there are a host of corn salads out there (including on this blog site) that provide recipes for fresh, uncooked ears of corn. But what about those leftover cobs that were already cooked but not eaten? For goodness sake, don’t toss them in the compost bin just yet—make this riff on Cooked Corn Sauté with Peppers and Shallot.

For starters, slice the kernels off the cob in a rimmed baking sheet. This ensures that they don’t go flying every which way off the counter. Then you can package and refrigerate for another day, or proceed with something close to the outline below. The idea here is to use up whatever produce you might have leftover or in your herb bed.

Once in the hot skillet, it is important not to stir the corn for a few minutes to give it a chance to brown. This caramelization enhances the sweetness. The lemon juice at the end will deglaze the pan and loosen all of the brown bits adding more flavor.

Cooked Corn Sauté with Peppers and Shallot

Servings: 4-6
Time: 20 min
Difficulty: easy
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Ingredients

2 tablespoons vegetable oil
¼ cup red pepper, cut into small dice
¼ cup green long hot pepper, finely diced
1 shallot, finely diced
3 garlic cloves, sliced thin
5-6 ears corn, kernels cut from cobs
Salt and pepper
¼ cup cherry tomatoes, halved
¼ cup shredded fresh basil
1 – 2 tablespoons lemon juice
1 – 2 tablespoons butter, optional

Directions

Heat 1 Tbsp. oil in 12-inch skillet until hot. Over medium heat, cook shallot and red and green peppers until tender, about 4-5 minutes. Remove to side dish.
Add another Tbsp. oil until hot and add garlic slices. Cook, stirring frequently, until garlic is light golden brown and fragrant, 1 to 2 minutes. Using slotted spoon, transfer garlic to bowl with peppers and shallot, leaving oil in skillet.
Return skillet to medium-high heat and heat until oil is shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3-4 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer.
Transfer red pepper mixture into skillet with corn.
Stir in tomatoes, basil, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. Stir to loosen browned bits.
Season with salt, pepper, and remaining lemon juice to taste. Add in a pat or two of butter, if desired. Sprinkle with remaining extra basil and serve.