Hot and Tangy Pan Roasted Corn
Serves 4.
Note: Make this now, while tomatoes and corn are at their peak. It's one of those dishes you can eat three times a day. For breakfast, top with a fried egg; for lunch, add crumbled feta cheese; for dinner, toss in grilled chicken or steak. From Beth Dooley.
• 4 to 6 ears fresh corn, shucked
• 2 tbsp. vegetable oil
• 1/4 c. chopped onion
• Generous pinch red pepper flakes, to taste
• 1 to 2 tbsp. fresh lemon juice, to taste
• Salt and freshly ground black pepper to taste
• 1/2 c. sliced cherry tomatoes
• 1 tbsp. chopped fresh basil, for garnish
Directions
Use a sharp paring knife to strip the kernels from the corn by standing the corn up on its wide end in a shallow bowl and cutting down the length of the ear.
Film a large, heavy large skillet with the oil and set over medium-high heat. Add the corn and the onion and spread so that the kernels evenly cover the surface of the pan. Sear the corn, shaking the pan occasionally, and stirring so that it is nicely browned, about 3 to 5 minutes.
Place it in a bowl, season with the pepper flakes, lemon juice, salt and pepper to taste.
Place on a serving plate or individual dishes, and arrange the tomatoes on top of the corn. Garnish with the chopped basil.
Nutrition information per serving:
Calories170Fat8 gSodium3 mg Carbohydrates24 gSaturated fat1 g
Total sugars6 gProtein4 gCholesterol0 mgDietary fiber3 g
Exchanges per serving: 1 ½ starch, 1 ½ fat.
