Fresh Corn with Jalapeno and Garlic
When I was little my grandfather kept a farm in Sweetwater New Jersey, and fresh corn was a religion for him. He would set the water the boil on the stove and run out the door to pick the corn when the first shimmer of bubbles appeared. His goal was to get it picked, shucked, and in the boiling water in less than 2 minutes to preserve all the sweetness of the fresh ears. As a corn purist this recipe would not have appealed to his sensibilities. Still, if you’re sick of eating corn on the cob boiled, steamed, or grilled this is a fresh new take. I like this recipe because it’s endlessly adaptable. You can add a splash of lime, or a handful of fresh basil, a little balsamic for extra sweetness, or cilantro….the possibilities are endless.
- 4 ears of fresh corn
- 2 tablespoons of butter
- 1 jalapeno chopped fine
- 1 clove garlic chopped fine
- Salt to taste
Grill the corn (or boil or steam, as desired) and cut the kernels off the ear when it’s cool to the touch. Heat the butter in a pan and sauté the garlic and jalapeno until soft and fragrant. Add corn and toss to coat. Cook corn until lightly toasted (about 2 minutes) and remove from heat. Sprinkle with salt and serve!