Sep 14, 2009

Kayotic Corn (on the cob)

When I want to make my family happy, I feed them corn on the cob. Trite but true. Especially my son likes eating it. Seriously though, not only are the colors absolutely sensational, but the flavors are pretty mind-blowing as well when you throw in a little salsa/vegetable kind of sauce. It livens it up.

There’s so much more you can do with corn on the cob than just slather it with butter and sprinkle salt on top. Though I’ll be the first to admit it’s pretty darn tasty like that. It’s not the most elegant of dishes, I realize that, but let’s do something different with it this time. Something that’ll kick up the color and flavor even more.

Ingredients:

3 or 4 ears corn
2 shallots
4 tomatoes
1 green chili pepper
1 small red bell pepper
1 just ripe peach
3 tbsp balsamic vinegar
1/2 a tsp sugar
parsley (or cilantro)
butter
pepper
salt



Directions:

One sunny morning, I decided to sneak into a cornfield nearby to pick up some fresh corn.

Not really. Bought my corn at the Farmer’s market but, man, I LOVE that photo. Isn’t it magical? I’m so blessed to be surrounded by this much beauty. This isn’t even half (or 1/4) a mile from my house. 

Anyways. Buy fresh corn and stick your nail in a kernel. No really, just dig your nail in there. If there’s lotsa juice spraying out, it’s fresh. Remove the husk and the little silks. Rinse them under cold water.

I love how they look and feel. So silky and sunny yellow.

I’m going to serve these babies in a salsa type of sauce. Here’s what I’ll be using. Just grab whatever is in your vegetable drawer. You can use mango or melon for this as well.

Fill a stockpot halfway with (unsalted) water, dump 1/4 cup of sugar in there and bring it to a boil. Drop the corn in there and cook for 10 minutes.

Finely chop the shallots.

Wash, deseed and finely chop the bell pepper.

Do the same with the green chili pepper. This won’t make it really hot, it’ll add warmth.

Wash and dice the tomatoes.

As soon as the corn is done, drain it and let it cool off. Amazing how boiling intensifies the color.

I’m using a peach that was just ripe enough to be eaten, but not so ripe it was mushy. Peel and finely chop it.

Sautee the onions, bell pepper and chili pepper in a few drops of oil until soft.

As soon as the onions are soft, add the diced tomatoes.

Pour in 3 tbsp balsamic vinegar. Add the peach. Season with a little salt and pepper and simmer the sauce for 10 to 15 minutes.

Heat a few tbsp butter in a skillet and brown the corn on all sides. This will take about 10 minutes. Sprinkle a little salt over the corn as you roll them over.

Chop some cilantro or flat-leaf parsley and as soon as the sauce is done, stir it in.

I’ve waited for the sauce to cook down a little before adding 1/2 a tsp sugar. Stir it in and taste to check the seasoning.

Spoon the vegetable sauce all over the corn, revel in its beauty and serve the rest in a bowl on the side. Eat and enjoy every single bite.

Kay’s Recipe Card

Click here for printable size.

Kayotic Corn (on the cob)
Ingredients
    3 or 4 ears corn
    2 shallots
    4 tomatoes
    1 green chili pepper
    1 small red bell pepper
    1 just ripe peach
    3 tbsp balsamic vinegar
    1/2 a tsp sugar
    parsley (or cilantro)
    butter
    pepper
    salt
Directions
    Remove the husk and the little silks and rinse them under cold water. Fill a stockpot halfway with (unsalted) water, dump 1/4 cup of sugar in there and bring it to a boil. Drop the corn in there and cook for 10 minutes.

    Finely chop the shallots. Wash, deseed and finely chop the bell and green chili pepper. Wash and dice the tomatoes. Once the corn is done, drain it and let it cool off. Peel and finely chop the peach. Sautee the onions, bell pepper and chili pepper in a few drops of oil until soft. As soon as the onions are soft, add the diced tomatoes.

    Pour in 3 tbsp balsamic vinegar, add the peach and season with a little salt and pepper. Simmer the sauce for 10 to 15 minutes. Heat a few tbsp butter in a skillet and brown the corn on all sides. This will take about 10 minutes. Sprinkle a little salt over the corn as you roll them over. Chop some cilantro or flat-leaf parsley and as soon as the sauce is done, stir it in.

    Once the sauce has cooked down, stir in 1/2 a tsp sugar and check the seasoning. Spoon the sauce all over the corn.
Meal type: side dish
Servings: 4
copyright © kayotickitchen.com

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    19 Comments »

    1. 1

      I’ve never thought of adding sugar to the water for boiling corn. Interesting. I will try that next time. And then brown the corn? Genious! Also like the way you saute the vegetables for your “salsa.”

      Romaine on Sep 14, 2009 @ 12:56 pm Reply
    2. 2

      This recipe is really interesting. My family (husband & 16 yr old son) should like it. They both like corn on the cob and salsa. I love that picture. I can see Dorothy & Toto on that lane. Are you sure that’s not a picture of Kansas? Beautiful!

      Andilynn on Sep 14, 2009 @ 1:44 pm Reply
    3. 3

      Kay – that’s some gorgeous looking corn! We are just on the last of our sweet corn, here in Michigan. I’ll have to give this recipe a try! And the photo near your house is unreal!

      The Italian Dish on Sep 14, 2009 @ 1:46 pm Reply
    4. 4

      What a different way to serve corn on the cob. Never seen anything like it, but it looks scrumptious! Especially like the addition of the peach to the salsa/veggie sauce!

      Lana on Sep 14, 2009 @ 2:18 pm Reply
    5. 5

      This looks so amazing!

      Erin on Sep 14, 2009 @ 4:22 pm Reply
    6. 6

      The landscape photo of yours, placed at the beginning of the corn on the cob recipe, reminded me of paintings by John Constable, the 19th century English painter. That is an awesome photography! (I wish I am as talented as you).

      Here in Arizona corns are cheap (probably from Mexico), like 10 for $1 when it is on sale at the local grocery store. Will try this recipe soon.

      Thank you for the recipe.

      Ita on Sep 15, 2009 @ 12:52 am Reply
    7. 7

      Hi Kay, I enjoy reading your blog regularly – but missed the past few days. Of course I was anxious to see what all I missed and tried going on next pages – but the link doesn’t work. I tried a few times after giving sufficient pauses (in case it’s a server problem) but cannot see them. Just thought it’d be good to let you know! :)

      geetika on Sep 15, 2009 @ 3:23 am Reply
    8. 8

      @Laura K.:

      Ahhh but you’re a LONG way from Iowa now! In fact, you’re on my territory now. So you better try it, lady :)

      I ate the miracle whip and velveeta!

      Kay on Sep 15, 2009 @ 9:21 am Reply
    9. 9

      @geetika:

      Ita, thank you so much for letting me know! Hadn’t noticed it yet. I think I fixed it. Would you mind letting me know if it works for you too now?

      Kay on Sep 15, 2009 @ 9:27 am Reply
    10. 10

      Oooo wat ziet dit er lekker uit! Ik ga het zsm proberen. Bezoek ook eens mijn blog (het is wel in het Turks). Plaatjes kijken is ook leuk :)

      Groetjes.
      Selma

      Selma on Sep 15, 2009 @ 1:06 pm Reply
    11. 11

      Hm-hm-finger-lickin-good!
      Prachtige foto’s ook, krijg er spontaan trek van, heerlijk!
      Wat ben ik blij dat ik deze website ontdekt heb :D

      Angel. on Sep 15, 2009 @ 6:41 pm Reply
    12. 12

      Phenomenal job on the corn but I have to ask about the path photo. Did you do HDR on that? It’s an excellent photo. I’m trying to get better with my photography and I am wanting to dabble in HDR to get nice exposures like that.

      Chris on Sep 16, 2009 @ 3:13 am Reply
    13. 13

      This certainly makes eating corn a lot of fun! I love where you stay! As I grow older, I wish to stay near nature more and more

      Mrs Ergül on Sep 16, 2009 @ 5:26 am Reply
    14. 14

      @Chris:

      Yes, it’s HDR. Been messing with it a bit lately and it’s so much fun Here’s another one I did on the same morning.

      Kay on Sep 16, 2009 @ 7:41 am Reply
    15. 15

      @Kay: works now! I had missed the potato salad :)

      geetika on Sep 16, 2009 @ 7:48 am Reply
    16. 16

      Hoi Kay, Geweldig wat je weer bedacht hebt. Ik heb sinds een paar weken mais ontdekt. Wij aten het nooit in Nederland. Nu in de USA eten we het bijna elke week….met hamburgers van de grill! Hmmmm, oh ja en met jouw twice baked patatoes..Ik ga jouw maiskolven proberen.

      groetjes
      ellen

      ps. veel van mijn lezers zijn nu ook fan van ju ! :-)

      ellen on Sep 17, 2009 @ 12:11 am Reply
    17. 17

      This looks absolutely diviiiine! Cant wait to try it! :D

      Zarah on Jun 19, 2011 @ 1:10 pm Reply
    18. 18

      Clicked on this recipe image as it randomly appeared on your site; only took me two years to discover it! YAY recipe cards! You know how much I’ve always loved them. :) 

      Trish-in-MO on Jul 19, 2011 @ 6:28 pm Reply
    19. 19

       
      Aloha Kay,
      Here in Hawaii we have a 365 day per year growing cycle so we have fresh picked sweet corn on the cob year round from our farms in the grocery stores, farmers markets and roadside farm stands.
      I also put fresh Hawaiian made raw sugar in my water to cook the corn.
      Another trick to intensify the corn flavor is not removing the corn husk and silk till after corn is cooked in pot of water. Yes I boil my corn first and then shuck it after done just before serving. Preserves the corn from drying out.
      To really intensify the flavor I will submerge the fresh picked un-shucked corn on cob in water for an hour. I will then carefully peel back the husk, layer by layer, remove the silk and heavily butter the corn with room-temperature unsalted butter. Carefully put the husk back in place and tie closed with a strip of wet husk. Toss the corn on a grill for 15 min turning frequently and serve. Buttery caramelized smoky kernel heaven!

      Ken on May 15, 2013 @ 7:43 am Reply

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