Creamy Sauteed Corn

This side dish is simple, quick, endlessly variable, and I want to eat it all the time. A few times each summer, when I have lots of fresh corn on the cob, I cut some off and toss it in a pan with some other flavorful ingredients. Making it buttery and creamy is optional, but terrifically delicious.

Mostly, I use what I have on hand, but I do really like this sort of Southwestern version with peppers, onions, and cilantro. Diced tomatoes would also be good stirred in at the end, as would avocado sprinkled on top. I always debate whether I should add cumin, ground coriander seed, or chili powder. They would certainly be good additions, but I kept things summery and fresh in this version.

There are other flavor profiles that would work with the corn, too. I’m thinking caramelized onions, shiitake mushrooms, lots of fresh herbs. I love the richness of cream or half and half here, but you could lighten things up and leave it out. You could also make this vegan by cooking with your favorite oil instead of butter and either substituting the cream with coconut milk or omitting it entirely.

Think of this as a basic recipe that you can make your own. This way with corn is so versatile, you can make it any time with what you have on hand. You could even turn it into a main dish by adding some black or pinto beans. And if you don’t mind me sharing a secret, I’ll tell you that it’s mighty fine when made with ordinary supermarket frozen corn in the middle of winter, too. If I’m smart enough to cut and freeze some of my golden summer bounty now, I really can eat this all the time.

Creamy Sauteed Corn

2 tablespoons unsalted butter

2 tablespoons minced red onion

¼ cup finely diced red bell pepper

½ teaspoon coarse (kosher) salt, divided

2 cups corn kernels (cut from about 4 fresh corn cobs)

1 medium clove garlic, minced

½ small fresh chile pepper, minced (or to taste)

¼ cup heavy cream or half and half

1 medium scallion, finely chopped

¼ cup cilantro, finely chopped

1. Melt the butter in a medium-size or large skillet over medium heat. Add the red onion, red bell pepper and ¼ teaspoon salt. Cook 3-5 minute, or until the peppers and onions are softened and the onion is translucent.

2. Add the corn and remaining ¼ teaspoon salt. Cook, stirring frequently until the corn is lightly browned, 8-10 minutes. Stir in the garlic and chile.

3. Stir in the cream. Bring to a simmer and decrease the heat to low. Continue to cook until the cream has reduced to a thick coating on the vegetables.

4. Stir in the scallion and cilantro. Continue cooking just until heated through. Taste and adjust seasonings, especially salt, as desired.

Makes 2 large or 4 small side dish servings.

Another recipe like this one: Scalloped Corn with Sour Cream and Chile

One year ago: Zucchini Berry Muffins with Streusel Topping

Summer Vegetable Hash

There are a few go-to not-really-a-recipe recipes that I rely upon for celebrating or even just using up really great summer produce. Usually it’s hot, tossed pasta dishes like this one or this one; stir fry, like this one; chopped vegetable salads like this one and this one, or soup. After a recent bit of messing around, I’m going to confidently add another category: vegetable hash.

I know, hash sounds so dull, so old fashioned. So lumberjack-y. Well, get over it. This frugal classic can be fresh and lively, a bright medley of sautéed vegetables, pumped up with golden fried potatoes. The method is simple; so simple that you might even call it rustic. But like every other rustic dish that stands the test of time, it’s extremely satisfying. This particular version was surprisingly tasty, the verdant flavors and delicate crunch of browned summer vegetables and new potatoes enhanced by deeply browned onions.

I used yellow summer squash (from my garden) and super-fresh green beans (from someone else’s garden), for my hash, but you can customize what’s in your frying pan. I feel that potatoes are a must for it to be hash, but other forms of summer squash, such as zucchini or patty-pans are no-brainer substitutions. Cauliflower, broccoli, bell peppers, and sugar snap peas would be good here, too, although cooking times might need to be adjusted.

You could add some protein to this simple hash by stirring in diced ham, cooked bacon, beef or chicken, some seasoned firm tofu cubes, or cooked chickpeas. You could also melt a layer of cheese on top at the end of cooking, or serve it with a fried or poached egg. Bread of some kind is nice on the side. I liked the Rosemary Cheddar Soda Bread I baked the same day (more on that soon), but a crusty country slice or a piece of whole wheat or rye toast would be mighty fine, too.

 

To make a Summer Vegetable Hash, you don’t need a lot of one ingredient or another, just a few handfuls of whatever is fresh or even cooked and left over (adjust cooking times accordingly). You don’t need any special skills or equipment, just a knife and a pan and the ability to use each without hurting yourself. You don’t need to be ready to show off to make hash, you just need to be hungry at breakfast, brunch, lunkfast, dinner, supper or midnight. 

Summer Vegetable Hash

I like to par-cook potatoes before frying them. I usually use the microwave and offer some simple instructions for that here. You could use leftover cooked potatoes, too. Just don’t cook them in the pan as long. They just need to be cooked through and thoroughly browned.

¾ pound thin-skinned potatoes

2 tablespoons olive oil

½ cup finely chopped onion

1 teaspoon coarse salt, divided

½ pound yellow summer squash, cut into ½ to ¾ -inch pieces

4 ounces green beans, stem ends removed, cut into ½ inch lengths

1 tablespoon fresh thyme leaves

Freshly ground black pepper to taste

1. Partially cook the potatoes. I use the microwave as follows: poke the skins of the potatoes in several places with a fork or sharp knife. Place in a microwave-safe bowl. Microwave on high for 3 minutes. Shift the positions of the potatoes in the bowl so those on the bottom are moved to the top. Microwave for 1-2 minutes more depending on the size of the potatoes. The potato flesh should give just slightly when squeezed. Set aside until cool enough to handle. (Or cool and refrigerate for a day or two.)

2. Cut the cooled potatoes into about ½ - ¾ -inch cubes.

3. Heat the olive oil in a cast iron skillet over medium heat (or use your favorite skillet.) Add the onion and ¼ teaspoon salt. Cook over medium heat, stirring frequently, until the onions are just beginning to brown, about 5 minutes.

4. Add the potatoes and another ¼ teaspoon salt. Cook 5-8 minutes, turning the potatoes frequently until they are golden brown.

5. Add the squash, green beans, and ¼ teaspoon more salt. Cook and stir the mixture another 8-10 minutes, or until the potatoes are well browned and the squash and beans are browned and tender-crisp. The onions will be very brown and caramelized at this point.

6. Stir in the remaining ¼ teaspoon salt, pepper, and thyme leaves. Cook a minute or two more until the thyme is wilted. Adjust seasonings if needed. Garnish or embellish as desired.

Makes 2 large main-dish servings or 4 side dish servings.

Coming Soon: Rosemary Cheddar Soda Bread and 7 Favorite Summer Muffins

Cauliflower, Corn, and Cucumber Salad

 

It really isn’t necessary to follow a recipe for a big chopped summer salad. Whatever is ripe in the garden or looks good at the farmer’s market has the power go into a bowl with a simple dressing and make your day. That being said, hear me out about a particularly satisfying crunchy combination.

This approximate recipe was out in cyberspace at valentinascorner.com, and I was intrigued. It turns out that the three different textures of crunchy raw cauliflower florets, crisp fresh cucumbers, and chewy grilled kernels of corn really make a uniquely lovely salad for the peak of summer. I liked the cauliflower chopped into small, bite-size pieces, and the cucumbers sliced thin. The corn kind of fills in the gaps between the other vegetables and balances their flavors with its sweeter starchiness. And then there’s a bit of red bell pepper for more flavor and color.

I dressed this salad rather simply, with a mixture of mayonnaise and buttermilk. It pulls the salad ingredients together and makes them a bit saucy, without overwhelming their high summer textures and flavors. Since there are only two ingredients in the dressing, if you decide you want to add or subtract from the volume of your salad based on what’s available – always a good idea when freshness is at hand – you can adjust your dressing quite easily as well.

As I implied above, just about any lovely fresh vegetables you have on hand can make a nice chopped salad like this one. Don’t let this ingredient list limit you, especially if you have a garden or a good local farmer’s market. You also could put in whatever herbs you prefer. I used thyme, just because I felt I’d been neglecting my homegrown pot of it lately, but dill would be very good, as would basil, and perhaps tarragon.

Probably the biggest surprise in this recipe is the way the corn filled a niche and contributed so well to the mix. I was especially excited because on my social media pages, I’ve declared fresh corn to be the Ingredient of the Week! Long live fresh corn! Purchased closed to the source, if you please.

Cauliflower, Corn, and Cucumber Salad

Adapted from valentinascorner.com

The amounts and ratios of the vegetables in this salad are not important. Adjust everything to taste and availability of ingredients.

You can peel the cucumbers if you want. I don't usually bother with fresh cucumbers this time of year.

3 ears fresh corn, husks and silk removed

½ medium-size head of cauliflower, cut int small florets, about 2 cups

2 medium-size cucumbers, halved and thinly sliced

½ large red bell pepper, finely chopped

½ cup thinly sliced red onion

1 tablespoon fresh thyme leaves

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup mayonnaise

¼ cup buttermilk

1. Preheat a charcoal or gas grill. Grill the ears of corn, turning occasionally, until they are lightly charred on all sides, and the corn is tender, about 10 minutes. Remove the corn from the grill and cool until it is easy to handle.

2. Cut the corn off the cob and place in a large bowl. Add the cauliflower, cucumbers, bell pepper, red onion, thyme, salt, and pepper. Toss to combine.

3. In a small bowl, mix together the mayonnaise and buttermilk. Pour over the vegetable mixture and stir well to coat. Taste for seasoning and adjust as needed.

Makes 6-8 servings.

Other recipes like this one: Chopped Vegetable Salad; Crunchy Cabbage, Cauliflower, and Apple Salad

One year ago: Mocha Sorbet