Now that fresh corn is starting to show up at the local markets, it’s time to put it to work! Feel free to double this recipe, or to put aside some of your corn kernels in the freezer so you can make this recipe in a few months, when you are feeling like you really need a taste of summer.

3 ears of fresh corn on the cob
1 red bell pepper, cored and chopped finely
2 Tbsp. olive oil
2 Tbsp. Sriracha
1/4 cup parsley, chopped
3 Tbsp. crumbled feta (optional)
juice of 1/2 lime
1/2 tsp. each salt and fresh ground black pepper

1. Stand each of the three corn cobs vertically in the center hole of a bundt pan, and use a very sharp knife to carefully slice the kernels right into the pan.

2. Heat the olive oil in a large frying pan, and add the corn kernels. Brown 8-10 minutes, stirring occasionally with a spatula or wooden spoon, until the corn is beginning to pop and turn slightly brown.

3. Add the red pepper, and cook 2-3 minutes more, but don’t overcook. The peppers should still retain some crunch. Remove pan from heat, and add Sriracha. Mix well.

4. Add the parsley, cheese (optional), salt, and black pepper. Mix again, and set aside until mealtime. Squeeze the lime into the corn salad just before serving.

p.s. We like to toss our spent cobs into the chicken coop, and then let the girls finish up the job, pecking away until not a speck of corn remains.

Many thanks to food52 for a prior version of this wonderful summer spectacle.

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