Last weekend I made a celebration cake to serve 100 and posted about my buttercream recipe. It was crazy busy! I worked about 15 hours on that cake. I drove it out of town to where the party was. I rushed around to get everyone and everything ready for the party, then socializing, jumping from one conversation to the next, trying to ‘squeeze’ in some time with as many people as I could.
You might say that this weekend is kind of the opposite of that. This weekend is slow. We’re staying home. We might stay in our PJ’s until lunch. We might read books on our deck (when the kids are napping ‘cause everyone knows that it’ll be impossible when they’re awake). And we will be eating this super simple, sweet and delicious corn. And probably drinking cocktails.
If you want to prepare corn fresh for this recipe, you should go right ahead. I will say, though, that this is a truly excellent way to use up any leftover corn-on-the cob. It’s just that, at our house, “leftover” corn just doesn’t seem to really exist. So, instead, we use this recipe to add a twist to one of our favorite sides so that we can enjoy as much of the local harvest as possible.
Corn with Cilantro and Lime
4 cobs of corn on the cob (frozen kernels would work too but, you know, it’s the season for fresh)
2 tsp vegetable oil
1 small onion
2 teaspoons of lime juice
1 bunch of cilantro, chopped
If you’re starting with raw corn, boil it until tender and then cut it off of the cob so that you have a big bowl of kernels. Heat the oil in a fry pan on the stove on medium or medium high heat. Add the onion and sauté until soft. Add the corn until heated through and browning around the edges. You can see in my photo there that I wasn’t very patient. I didn’t really wait for the kernels to get brown. Alternatively, if you have a gas stove, you can try roasting your corn like Joy the Baker does.
Anyway, once your corn is browned and toasty and warm, take it off the heat. Sprinkle with the lime juice and stir in the chopped cilantro. Salt and pepper to taste. Enjoy!