I'm usually the person who prefers sweet corn simply steamed, without butter or salt, to better taste the corn flavor. However, after reading a recipe for cooking corn kernels and scallions in a magazine, I was intrigued. I keep finding myself turning to this dish, or a variation of it, whenever I have a group for dinner. I find the caramelized flavor irresistible The recipe is easily multiplied, and is extremely forgiving -- simply adapt it as you like! It is great alongside almost any grilled item: meaty fish (or scallops), chicken sausage, flank steak, etc., especially when complemented by a few sliced farm-fresh tomatoes. This dish is also very adaptable. If you really hate shiitake mushrooms, just leave them out. If you really love lime juice, add a squeeze. If you feel compelled to add extra bling, throw in some chopped herbs. Have fun with it! —healthierkitchen
Test Kitchen Notes
This recipe is written perfectly -- the timing and ingredient amounts worked for my family of three. I used every tip including the way to cut the corn (brilliant)! I was happy I waited for the corn to start to brown and scraped the yummy bits off the bottom of my Staub Coccette. The recipe produces surprisingly fresh tasting kernels of caramelized yumminess! I served it with lemon oregano grilled chicken, grilled baked potatoes, and roasted asparagus -- a perfect spring meal! Can’t wait to try it again for guests! -- Robin —The Editors
large ears of sweet corn
2 to 3 tablespoons
green onions, thinly sliced (about 3/4 cup)
shiitake mushroom caps, thinly sliced
Aleppo pepper, plus more to taste
salt, plus more to taste
In This Recipe
Husk the corn, remove the silks, and cut the kernels off the cobs into a bowl. To do this, I use a small plastic bowl inverted into the bottom of a larger utility bowl, rest one end of the cob on the plastic bowl, and run a chef's knife down the cob. I also like Merrill and Amanda's method.
Heat a skillet over medium-high heat, and add 2 tablespoons of olive oil.
Add the corn to the skillet. Stir occasionally until the corn starts to brown, about 10 minutes. If the pan looks very dry, add in another tablespoon of olive oil. Add the scallions and mushrooms and mix gently but thoroughly.
Add the Aleppo pepper and salt. Continue to cook and stir occasionally for another ten minutes or so, making sure to scrape up the caramelized bits.