Make this while the corn and tomatoes are still at their peak (and they’re both pretty close). Serve with simply grilled or broiled meat, poultry, or fish, or just with some dressed greens and crusty bread. Adapted from How to Cook Everything.
Pan-Roasted Corn with Cherry Tomatoes
Makes: 4 servings
Time: 20 minutes
At some point in the summer, you may get sick of plain corn on the cob or even grilled corn; here’s the recipe to turn to then. Its fast, it’s easy, and it’s completely different; when browned like this, corn takes on a brand-new flavor. Other vegetables you can use in this recipe: shell peas.
6 ears fresh corn, shucked
1 tablespoon neutral oil, like grapeseed or corn
1 pint cherry or grape tomatoes
1 tablespoon minced shallot or white or red onion
Salt and freshly ground black pepper
Chopped fresh tarragon leaves for garnish
1. Use a knife to strip the kernels from the corn. It’s easiest if you stand the corn up in a shallow bowl and just cut down the length of each ear as many times as is necessary; you’ll quickly get the hang of it.
2. Put the oil in a large skillet over high heat. When hot, add the corn, tomatoes, and shallot; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.
3. Sprinkle with salt and pepper, then stir in the tarragon; serve hot or at room temperature.
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