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Pan-Fried Sweet Corn Hash

Photo: Oxmoor House


Hands-on time 35 mins
Total time 35 mins
Yield Serves 4 (serving size: 2/3 cup)
Next time you hear someone tell you, "that's not technically a [insert rule/technique/style here]," kindly ask them to open their mind to variations on theme, and furthermore, to the enjoyment of life. This is kind of a pan-fry. Play with your words. And your food. 


  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 cups fresh sweet corn cut off the cob (about 4 ears)
  • 3/4 cup small diced red bell pepper
  • 1 cup small diced Yukon gold potato
  • 3/4 cup yellow onion
  • 1 teaspoon fresh thyme leaves
  • 2 garlic cloves, peeled and thinly sliced
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon cider vinegar
  • 2 tablespoons rough chopped fresh flat-leaf parsley

Nutrition Information

  • calories 204
  • fat 9.1 g
  • satfat 2.1 g
  • monofat 3 g
  • polyfat 1.2 g
  • protein 6 g
  • carbohydrate 31 g
  • fiber 4 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 271 mg
  • calcium 21 mg

How to Make It

  1. Heat a cast-iron skillet or other heavy-bottomed pan over medium-high heat.

  2. Add the butter and the oil. Swirl. Let the butter melt.

  3. Add the sweet corn and bell pepper, and raise the heat to high. Fry, stirring occasionally, for about 4 minutes, allowing the corn to get slightly browned.

  4. Lower the heat to medium-high and add the potato. Cook, stirring frequently, for about 4 minutes.

  5. Lower the heat to medium-low, and add the onion, thyme, and garlic.

  6. Sprinkle in the sugar, the salt, and the ground red pepper. Stir. Cook 3 minutes or until the potatoes are tender.

  7. Crank the heat to high for a minute or two, stirring frequently, to give the dish a final browning.

  8. Turn off the heat and stir in the cider vinegar. Fold to coat.

  9. Finish with the parsley. Serve over Butter-Seared Sea Scallops.

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