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Community Recipe
from [MaryanneCosta]
deconstructed street corn (WSJ)

deconstructed street corn (WSJ)

This recipe from Julia Reed in the Wall Street Journal is a quick and delicious way to use fresh corn.

  • Yield: 7 servings
  • Prep time: 20 Minutes

Ingredients

  • 2 tablespoon(s) olive oil
  • 1 jalapeño finely chopped
  • 6 cup(s) corn kernals (12 ears) shaved from cob
  • pinch salt
  • 1/4 cup(s) fresh mint chopped
  • 2 tablespoon(s) balsamic vinegar
  • 1/3 cup(s) parmesan cheese freshly grated

Preparation

1. Heat oil in large skillet over low heat. Add jalapeño and sauté 2 minutes.

2. Increase heat to medium, add corn and salt, and cook, stirring occasionally, 5 minutes.

3. In a large bowl, toss corn, mint, and vinegar. Add Parmesan and toss again.

Serve cold or at room temperature.

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deconstructed street corn (WSJ) Recipe

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