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.
The chilli is a no go for me, but I love the idea of the corn and radish together.
ReplyDeleteThere were four sautéed corn recipes in the book, hopefully we can find another that suits your tastes too. :)
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