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
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  • 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


  1. 1. Heat oil in large skillet over low heat. Add jalapeño and sauté 2 minutes.
  2. 2. Increase heat to medium, add corn and salt, and cook, stirring occasionally, 5 minutes.
  3. 3. In a large bowl, toss corn, mint, and vinegar. Add Parmesan and toss again.

  4. Serve cold or at room temperature.
July 2013

This recipe is a personal recipe added by MaryanneCosta and has not been tested or endorsed by MyRecipes.

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