This month we will celebrate that icon of summer produce: corn. This tasty grain is rich in fiber, vitamins, minerals, phenolic acids, and anthocyanins that benefit human health. While consumption of processed corn products like high-fructose corn syrup has been linked to increased risk of various cancers, metabolic syndrome, diabetes, heart disease, and obesity, consumption of whole corn and other grains is believed to do quite the opposite.
For a delightful summer treat, try this week’s recipe for Fried Corn. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“Food is not just eating energy. It’s a way of life”
Michael Pollan
Notes
Enjoy this corn warm as a side dish or add to summer salads (e.g., Summer Corn Salad with Champagne Vinaigrette and Plum Tomatoes, Lime, and Cilantro Chicken Salad).
Ingredients
- 3½ cups fresh corn kernels (~4 medium ears) (frozen corn can be substituted. For fresh corn, use a sharp knife to cut the kernels off the cob, slicing down and around the cob until all the kernels have been removed. Get as close to the cob as possible without actually cutting into it; you want individual kernels, not corn “ribs”)
- 2 Tbsp butter
- ½ teaspoon smoked paprika (regular Spanish paprika contains crushed dried red chili peppers; smoked paprika is made from smoke-dried chili peppers that have been dried over an oak fire before being ground into a powder. It can be made with red peppers in a range of heat levels—sweet [dulce], semi-spicy or bittersweet [agridulce], or hot [picante]. Most recipes and smoked paprika labels don’t specify the heat level, so find the one you prefer [e.g., Chiquilín brand])
- ¼ teaspoon cracked black pepper
- ¼ teaspoon salt or to taste
- ¼ cup water
Instructions
- Heat a skillet over medium-high heat. Add the butter, let it melt partially, and add the corn. Stir to coat the corn in the butter, then season with the smoked paprika, pepper, and salt. Let the corn fry in the butter for 3 minutes. Add the water and let the corn steam for 1–2 minutes. When the water has evaporated, let the corn brown for another 3–4 minutes over medium-high heat until it gets some nice color. The starch from the corn should form some caramelized bits.