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
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
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