Friday, August 21, 2020

Fresh Corn with Smoked Sweet Paprika

Many years ago I went to one of the first nose-to-tail farm-to-table restaurants in Chicago.  Everything was delicious but the dish that stood out over everything else for me was corn fresh off the cob saut√©ed oh-so-briefly in butter and sprinkled with sweet smoked paprika. It was so, so delicious.  So I immediately recreated it when I got home and have been making it ever since.  Give it a try. You’ll want to eat it all the time.
Home Cookin v9.81 Chapter: Beans and Vegetables
1 Tbsp olive oil
1 Tbsp butter
2 cups fresh corn kernels, preferably off the cob
1/4 tsp smoked sweet paprika
salt and pepper to taste
1/4 tsp sweet paprika

Heat the oil and butter in a medium-sized skillet over medium high heat. When the butter has melted and started to sizzle add the corn and cook, stirring often, for two to three minutes, just long enough to thoroughly heat the corn. Add the smoked paprika and mix well.

Remove from the heat and season to taste with the salt and pepper. Sprinkle the sweet paprika over the top to garnish.


Imported from Home Cookin v9.81

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