Recipe - Corn Saute

[neadods]

Made a recipe I found in Fine Cooking today. Excellent stuff - a corn saute that pulled together in about 20 minutes out of leftovers/odd bits and cumulatively cost under $1.

Not so much a recipe as a process. No need to do mis-en-place; the previous ingredient cooks in just about the time it takes to chop the next one.

Butter - toss in pan and let brown while you slice up:
Bacon (in this case, a little bit of sliced ham). Throw in butter and let crisp while you dice:
4-5 medium mushrooms (I put in six; put in fewer if you use something big like portobello.

Let saute long enough for the mushrooms to start releasing their liquid. In the meantime, snap in half (to create a cutting base for each end) and slice the kernels off 1 ear corn.

Add corn and saute for about 4-5 minutes. While it's cooking, dice, grate or mince:

1 teaspoon(ish) of ginger. I have crystallized hanging around the fridge to chop. Add it.

Dust with liberal shake of garlic powder.

Stir up and let saute while you mince:

Smallish handful of parsley.

Right before it comes off the heat, give it a good squeeze of lemon juice.

And all hail the brilliant maniac who put the lyrics to Mystery Science Theater 3000 to Doctor Who pictures.

Comments

[melusinehr.livejournal.com]

Ooh, that sounds delicious! I wonder if frozen corn kernels would work instead of on the cob?

[neadods.livejournal.com]

I would assume so. When corn goes out of season, I'll probably do it that way, possibly with the frozen corn-and-red-pepper mix you can get around here. The parsley will be out of season too, so I guess I'd have to use dried.

[maureen-the-mad.livejournal.com]

Believe it or not, parsley NEVER goes out of season. Or, it does, but once it's too cold to grow it outside in the local area, they start bringing in the hothouse herbs, or truck it in from further south. I've seen packaged fresh herbs in Safeway in January. And Giant usually at least has parsley and thyme and such.

[patsyrant.livejournal.com]

Or even canned? Though I always find that you have to rinse the hell out of canned corn or it tastes funny.

[neadods.livejournal.com]

I don't like any veg out of cans - it all tastes funny to me. I will make an exception for mushrooms, but I always douse them in garlic - and by the time you've put in that much garlic, you could be eating shoeleather. Or canned corn, I suppose.

[patsyrant.livejournal.com]

Must say that I don't either, and the British have an odd habit of calling corn as we know it "sweetcorn". Have you ever heard of "sour corn?"

[neadods.livejournal.com]

I haven't heard of sour corn, but I did hear a couple of places that the common name for "grain" in Britain was "corn," which would need to the need to distinguish between "generic statement about grain" and "no, really, actual corn."

Sour Corn... tempting to make this a challenge! Let's see... lime juice...