Wednesday, July 31, 2013

Hot Fried Corn: The Taste of Summer

Summer in Modesto in the late '70's.  Cornstalks tall and tasseled in platinum silk, tomatoes rich and tangy: Hot fried corn season.  Breakfast of champions -- or at least those of us lucky enough to have Kentucky mothers.

Cathy brought us a couple of ears of her neighbor's fresh corn. A bounty of Jared's tomatoes at hand. Creole garlic from the RSD Farmer's Market.  The only thing missing was a fresh jalapeno.  But this is a hot fried corn emergency.  Freeze dried in a jar will have to do.

1/2 Tbsp butter
2 small cloves creole garlic - or one large clove of regular
1 small jalapeno, chopped -- or about a tsp of freeze dried
2 ears of fresh corn
3/4 to 1 cup largely chopped fresh organic tomato
Salt & pepper
Dash of cayenne (optional)

  1. Shuck the corn and rinse off the silk
  2. Use a sharp, flat butcher knife to cut the corn off the cob. Reserve the cobs.
  3. Heat the butter in a skillet
  4. Add the crushed garlic and the jalapeno & give it a stir.
  5. Add the corn and tomatoes & give it all another stir.
  6. Use the knife to scrape the rest of the goodness off the corn cobs into the skillet.
  7. Stir in a little freshly ground salt & pepper.
  8. Add about 1/4 to 1/2 cup water.
  9. Stir and cover, then cook for another minute or two until the corn is barely done.
  10. Taste and add a dash of cayenne if needed.

Hot fried corn is amazing all by itself.  For a killer breakfast, crack an egg or two into the corn as it's cooking and cook until the egg is poached to perfection.  Alternatively, sprinkle some shredded raw jack or crumble some goat cheese on top of the hot fried corn and let it melt a bit before you eat it.

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