by Jeters
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my 1 recipe »
Jeters's Notes:
4 ears of corn, shucked Ask a question about this ingredient
1 peach, diced Ask a question about this ingredient
3 baby red onions, sliced thinly Ask a question about this ingredient
2 jalapenos, seeded and finely diced Ask a question about this ingredient
1 splash apple cider vinegar Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
remove the kernels from the ears of corn. This is best handled by running a sharp knife down the corn cob in a wide bowl, then turn the back of the knife towards the corn and run the knife down it again, to get the ‘cream’ of the corn.
Ask a question about this stepcombine the corn, jalapeno, peach and add a splash of vinegar. Salt and pepper to taste.
Ask a question about this stepIn a heavy skillet, melt the butter. If you desire to add more kick to the corn, add some cayenne pepper (just a dash) to the melted butter.
Ask a question about this stepAdd the onion and a pinch of kosher salt.
Ask a question about this stepSauté the red onion in the butter for a few minutes, until just softened.
Ask a question about this stepAdd the corn mixture and cook until heated through.
Ask a question about this stepThis could also benefit from some ingredients added after cooking, which I didn’t have on hand, such as some blueberries, maybe some cilantro if you like that sort of thing.
Ask a question about this stepdelicious! good recipe
This is from your friendly editors at Food52.
Great simple contrasts.