by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand2 ears of fresh corn on the cob, shucked and ready to go Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
3 shallots, finely chopped up Ask a question about this ingredient
1 fresh red chili pepper, finely chopped up Ask a question about this ingredient
1/2 red paprika, finely chopped up Ask a question about this ingredient
Finely grated zest and juice of a lime Ask a question about this ingredient
1 -2 tablespoons sweet chili sauce Ask a question about this ingredient
1 tablespoon fresh coriander, finely chopped Ask a question about this ingredient
A handful fresh basil, finely chopped Ask a question about this ingredient
Optional - green scallions to garnish and basil leaves Ask a question about this ingredient
Heat up a grill pan on medium . When hot, brush on some oil and place corn on. Let cook lightly and turn around after 30 seconds, till the corn changes colour from yellow to just golden - you know what I mean, about 3 -4 minutes.
Ask a question about this stepRemove from pan and using a sharp knife, strip the cobs of their kernels, cutting as close to the cob as possible, without getting the cob itself!
Ask a question about this stepHeat up remaining oil in another pan (sorry) and gently cook the shallots, chili pepper, paprika, lime zest for a couple of minutes til soft but not coloured.
Ask a question about this stepAdd the corn kernels, stir well and take off the heat. Stir in the chili sauce and herbs. Season to taste
Ask a question about this stepThanks wssmom
Thank you!
Beautiful photo and great flavors, this is close to what I have made and canned during the years we have an abundance of fresh garden corn :)
Thanks lapadia
I love this! It looks so great. Perfect for easy summer cooking too.
Lovely - there goes my salsa ;) Yours sounds superb!
thumbs up!
Wow!! Great recipe and great shots!!
You are not only a wonderful cook, but a fabulous photographer as well! I'll bet you are quite creative and talented in a number of other ways.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
This sounds amazing, but I believe you meant to put red pepper instead of red paprika in the recipe :)