Sautéed corn with chillies, radishes & pine nuts

November 27, 2022

   

Alongside the jalapeño poppers, I whipped up a serve of pretty basic nachos using this old BBQ beans recipe and Cindy suggested this simple corn side, from another cookbook she's been scanning through: Joshua McFadden and Martha Holmberg's Six Seasons. This is barely even worth a recipe: it's corn kernels fried in butter and then jazzed up with a few trimmings, but it's an excellent accompaniment to a Mexican-themed feast and has a very high reward to effort ratio.

Sautéed corn with chillies, radishes & pine nuts

(a recipe from Joshua McFadden and Martha Holmberg's Six Seasons)

1 tablespoon of butter

4 ears of corn, kernels cut off

1 large green chilli, seeded and sliced thinly

5 radishes, trimmed, scrubbed and cut into small chunks

1/2 cup toasted pine nuts

1 lime

salt and pepper

Melt the butter in a cast iron frying pan over high heat. Once it's all melted and stopped foaming, throw in the corn kernels and the green chilli with a pinch of salt and cook for 4-5 minutes, stirring the corn occasionally. You want the kernels to start caramelising a bit. 

Kill the heat and stir through the radishes and pine nuts, before squeezing a generous burst of lime juice over everything and adding a bit more salt. Serve.