corn: because this post does not need a clever title to titilate

24 Aug


Hee, I just wanted to use the word titilate. That’s just the 15 year old boy that lives inside my woman-body talkin’. I’m stopping before this gets any weirder.

This dish is simplicity at its best. Few ingredients. Quick process. Smells like heaven and looks like gold. And it came from Mark Bittman. Yeah, so I am obsessed with a cookbook author. Eat it.
No, really. Do. Its delicious.
Pan-grilled Corn with Chile(reduced and adapted from Mark Bittman’s How to Cook Everything Vegetarian
4 ears of corn, shucked, kernels cut off
1 minced padron chile pepper(or whatever chile you have)
1/2 tsp. minced garlic
sea salt
freshly ground black pepper
chopped cilantro
lime wedge
Spray pan and heat over high heat. Add corn, chile and garlic. Let sit a moment then toss til brown on at least one side of each kernel.. Remove from heat. Add salt and pepper. If serving immediately garnish with cilantro and a squeeze of lime. This is also fantastic chilled. Like I like my Reese’s Peanut Butter Cups

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2 Responses to “corn: because this post does not need a clever title to titilate”

  1. mom August 25, 2011 at 3:52 am #

    Just one little nit-picky thing about the directions. “Shucked” means that you have taken the husk off the ears of corn. It does not mean that you have cut the kernels from the cob. From reading the rest of the recipe, I assume that you cut the kernels off before putting them in the pan?

    • Ellen August 25, 2011 at 4:32 am #

      Fixed it! Thanks mom:)

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