The Essential Pantry by Green Maggie;Sanders Sarah J.;

Author:Green, Maggie;Sanders, Sarah J.;
Language: eng
Format: epub
Publisher: Red Lightning Books
Published: 2018-08-15T00:00:00+00:00

Pan-Charred Corn

Serves 4

Fresh sweet corn contains natural sugars that caramelize when the corn is cooked in a hot cast-iron skillet. Frozen corn can be substituted, and even though the corn might not brown or char as well, it still tastes quite good. Reserve the green part of the onion for a garnish after cooking. Another flavor tip is to sprinkle the corn with Barbecue Rub, page 34, and grated Parmesan cheese just before serving.

Ingredients:

2 tablespoons olive oil

2 green onions, thinly sliced, separating the white part from the green part

2 cups corn kernels (about 4 ears fresh corn)

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Optional: Barbecue Rub

Optional: grated Parmesan cheese

Directions:

Preheat a cast-iron or other heavy skillet over medium heat. Add the olive oil and the white part of the onion. Cook for 2 minutes to soften the onion. Add the corn and flatten it with a spatula to form an even, pressed-down layer. Cook for 4 minutes without stirring. With a spatula, flip the corn, and flatten and press down again. Cook for 3 to 4 more minutes. Season with salt and pepper. Garnish with the green part of the onion.

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