I’m not going to pretend that this is an original idea. I wish that I could remember where I first saw this technique, but I was grateful for the tip yesterday and wanted to share it.
Shaving either raw or cooked corn from the cob can be a messy job, with kernels spraying on the counter and floor. Using a tube pan takes care of the issue. Stand the ear of corn on the tube and shave the kernels with a sharp knife. They will fall neatly into the pan!
Yesterday, I used the corn to make an adapted version of Ina Garten’s recipe for Confetti Corn. It’s a terrific side dish for anything from the grill. It’s particularly good if you’re entertaining and want your side dishes prepared ahead of time. The following amounts should serve six, but the recipe is easy to double.
2 Tbsp olive oil
1/2 C chopped onion ( red or sweet )
1 red or orange bell pepper, diced
2 Tbsp butter
4 C of raw kernels cut from about 5 ears of fresh corn
1 1/2 tsp kosher salt
1 tsp freshly ground pepper
2 TBS (or more) julienned fresh basil
1. Saute the onion in the olive oil for a few minutes until it begins to soften.
2. Add the bell pepper and cook for a couple more minutes.
3. Add the butter to the pan.
4. When the butter melts, add the corn, salt, and pepper.
5. Cook over medium heat, stirring occasionally, for about five minutes. Taste as you go. You’ll know when it’s perfect!
6. Stir in the basil. Add some salt and pepper if you feel that it needs it. Serve warm.