Tuesday, January 1, 2013

Firecracker Corn

I've been eyeballing this recipe in Isabel's Cantina for a while, but jalapenos make me a little gun shy. A little too gringa for that, usually.

Enter LeGreg, Mr. Spice Master. He was all about it, so I let him have at it.

It was surprisingly delicious. Smoky and spicy, but not overly so. He couldn't find red jalapenos, so he used fresh green ones.

3 Tbl olive oil
3 red jalapenos, thinly sliced into circles, seeds discarded
4 ears corn, kernels cut from the cobs, or 2 cups frozen corn kernals (yep), defrosted

Heat the oil in a medium saute pan over medium-high heat. Add the jalapenos and cook until softened, about 3 mins. Add the corn and saute for a minute or two, until the corn is tender and hot. Season with salt and transfer to a serving bowl. The corn can be stored, covered in the refrigerator, for up to 1 day. Serve hot or at room temp.

I mean...does it get any easier?

(hint: no)

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