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

Hot and Sour Bok Choy

A couple weeks ago, when the local farmer’s market opened for the season, it was pretty easy to get excited by anything green that presented itself for my cooking pleasure. It’s even more exciting to find out that growers have become rather spectacular at producing vegetables in hot houses long before the rest of us are even getting brave enough to set foot in the frozen mess that will eventually be our gardens.

 

Among the earliest offerings of the green and growing were some beautiful baby bok choy. This variety, which my fabulous husband managed to score for me when I had to work during farmer’s market hours, had dark green leaves with a tinge of purple, and pretty, light green stems. (I think it’s known as “red” bok choy.) It was almost too beautiful to cut up and cook, but I’d been looking for fresh green things to test out a hot and sour sauce recipe, and showed no mercy!

This is a relatively simple side dish with a sauce made up of some basic Asian flavors. Try not to turn your nose up at the ketchup. It adds a bit of extra tang and body to the sauce. Don’t turn your nose up at any other greens besides bok choy that you might find fresh and ready to use here either. It’s the sauce that’s most important, and could probably go with anything.

Which is good, since by the time I’m getting this to you, spring is gone and summer is well settled in. While there aren’t great bunches of other vegetables available here yet, they’re coming soon and many of them could benefit from this sweet, spicy, tangy treatment. I know some local folks who just got chard in their CSA box, and, since the original recipe from which I started called for chard, that would do just fine. I love this sauce so much, I’m planning on trying it on just about veggie I can get my hands on!

Hot and Sour Bok Choy

Adapted from Clean Eating magazine

You could use other greens with this sauce recipe.

3 tablespoons rice vinegar

2 tablespoons honey

1 tablespoon soy sauce or tamari

1 tablespoon ketchup

1 teaspoon sesame oil

½ teaspoon crushed red pepper flakes (or to taste)

1 tablespoon peanut or canola oil

2 small to medium heads bok choy, stems and leaves separated and chopped

½ cup sliced onion

1. To make the sauce, combine the rice vinegar, honey, soy sauce, ketchup, sesame oil, and red pepper flakes in a small bowl. Whisk together to combine well. Set aside.

2. Heat the peanut oil in a large skillet or wok over medium-high heat. Add the onion and cook about 3 minutes or until soft and beginning to brown, stirring frequently. Add the bok choy stems. Cook and stir 3-5 minutes more or until soft and beginning to brown. Stir in the bok choy leaves and cook until wilted.

3. Pour sauce mixture over the bok choy mixture. Cook 1-2 minutes or until the sauce is slightly reduced and thickened.

Makes 2-3 side dish servings.

Other recipes like this one: Broccoli with Sweet and Spicy Almond Sauce, Sesame Soy Asparagus with Garlic and Ginger, Spicy Sesame Cabbage and Zucchini, Sweet Asian Salad Dressing, Chinese Style Barbecue Sauce and Marinade

One year ago: Simple Vanilla Yogurt Cake