Here is a fantastic recipe to make when fresh corncobs are still around. In the latest issue of Bon Appetit I spotted a picture of beautifully seared scallops swimming atop a bed of creamy corn. The ingredients were few, the method super simple. Due to shellfish allergies, I had to omit the scallops and due to not having buttermilk, I used coconut milk. The recipe also calls for chorizo but I needed a meat-free side so that went out too. My version of this creamy sweet corn, sautéed with chopped garlic, green onions, shallots and a fiery bite from the jalapeños, is super delicious and has become a favourite new side. Spoon it over rice or new potatoes and serve alongside grilled shrimp, fish, veggies or any grilled protein of your choice for the perfect end-of-summer meal. Have a safe and happy long weekend!
- 4-5 ears of fresh corn husked
- 1 Tablespoon extra-virgin olive oil
- 6 scallions white and pale green parts only, thinly sliced
- 1-2 shallots thinly sliced
- 4 garlic cloves thinly sliced
- 1 jalapeño finely chopped (remove seeds and membranes if you prefer less heat)
- 1 red chile finely chopped (optional)
- 1 can coconut milk not light (I like this one)
- 1 teaspoon kosher salt
- 1/4 cup chopped cilantro
- To remove kernels, place a small bowl inside a large bowl. Stand cob on its stem end on the small bowl and cut kernels off with a serrated knife or a sharp, thin-bladed knife. Once all the kernels are removed from the cob, using the back of a chef's knife, scrape the milk from the cob into the bowl.
- Place a medium saucepan over medium heat and add the olive oil. Add the scallions, shallots, garlic, jalapeños, and red chile (if using) and cook, stirring occasionally until vegetables are soft but not browned, about 2-3 minutes.
- Add the corn kernels and salt and cook, stirring occasionally with a wooden spoon until softened, about 5 minutes.
- Add the coconut milk and let come to a simmer. Cook, stirring occasionally, until coconut milk starts to thicken, about 3-5 minutes.
- Turn off the heat, taste and season with more salt if needed. Stir in cilantro and serve immediately.