This corn hash has an exciting and lively combination of flavors: sweet corn, tart lime, and spicy peppers. It goes with all kinds of summertime dishes.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Shuck and remove the kernels from: 4 ears sweet corn (about 2 cups kernels).
Step 2
Melt in a heavy skillet, over medium heat: 2 tablespoons butter.
Step 3
Add: 1 small red onion, diced, 1 small hot chile (serrano or jalapeño), cut in two, seeds and veins removed, and diced very fine.
Step 4
Cook for 3 or 4 minutes, to soften.
Step 5
Add: Salt.
Step 6
Cook for another minute, then turn up the heat to medium-high and pour in the corn kernels. Cook for a few minutes, tossing or stirring, until the corn is cooked. If needed, moisten with a splash of water. Season with: A squeeze of lime juice, 1 tablespoon chopped cilantro.
Step 7
Taste and adjust the seasoning with more salt and lime juice, if needed.
Variations
Step 8
Use sweet pepper in place of the spicy chile.
Step 9
Use basil or parsley instead of cilantro.
Step 10
Green onions or scallions can be used in place of the onions. Cook for only a minute or so with the chile.
Step 11
Finish the hash with a knob of flavorful Herb Butter (page 48).
