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  • Writer's pictureJackie Habib

Sweet Corn with Chili and Lime


When I moved to the Pioneer Valley last August, the first locally grown vegetable I bought was corn. So many farms in the area grow it, and you can find it at farm stands all over Hadley and the surrounding towns. I assumed that after a few weeks of eating the best corn I've ever had, I would get sick of it.


I ate one ear of corn every day until the last of the local corn was gone. It is now back in season and I can't get enough of it. The corn variety sold here is called butter and sugar. It's a bicolored hybrid, where the white kernels are the "butter" and the yellow are the "sugar." It's very sweet and juicy.

Working from home sometimes makes it difficult to put lunch together, because I always try to make something simple, fast, and healthy. This recipe is perfect and deceptively easy. It's three ingredients and takes less than five minutes to put together.

All you need is the sweetest, juiciest corn you can find, chili flakes, and lime juice. I use marash chili flakes I bought at Monsieur Marcel in Los Angeles. I love how the marash chili sort of dissolves into the sauce created by the juice from the corn and the lime.

It can be eaten as a side or used as a taco topping. And the great thing about this recipe is that it can be easily made to feed as many or as few people as you would like. Just make sure to use the juice from half a lime per ear of corn for one, hefty side portion.

 

Sweet Corn with Chili and Lime

Yields one side portion. Double or triple as needed.

1 ear of sweet corn Juice from half a lime Chili flakes (I use about half a teaspoon, but adjust to your preference) Olive oil Salt to taste

  1. Place pan on medium heat and drizzle about half a tablespoon of olive oil.

  2. Cut the corn kernels off the cob - hold up the ear of corn in a medium bowl and cut down to catch any flying kernels.

  3. Once the oil has heated up, add the corn kernels and toss gently to coat. Let it warm up for about 30 seconds.

  4. Sprinkle chili and squeeze the lime over the corn, then season with salt and toss together.

  5. Taste and adjust seasoning if needed.

  6. Make sure to remove the pan from the heat right away; you just want to warm up the corn and thicken the sauce from the corn and the lime juices.

Currently listening to Desaparecidos, "Payola"

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