Skillet Corn by TheDevineKitchen

TheDevineKitchen

Skillet Corn

Yield: 4 Serving

My daughter loved this side dish so I’m passing the recipe along.  Once again I’m using frozen food during the off-season.  It’s simply cooked partially frozen corn in hot oil, alliums and spice in a cast iron skillet. 

Ingredients:

3 tablespoons pure avocado oil* 

1 small yellow onion, small dice

3 scallions, thinly sliced, white bottoms and green tops separated

1 jalapeno, small dice, seeds and membranes removed for a lot less heat

1 tsp ground chili powder, or ½ teaspoon ground cumin

500g package frozen kernel corn, partially thawed

1/4 teaspoon sea salt, or to taste

Freshly ground pepper

* Avocado oil is used for its unusually high smoke point (the exact smoke point depends on the quality of refinement).  Cold pressed olive oil should not be used for high heat cooking. 

Method:

1. Remove corn from the freezer into a large sieve.  Toss and set aside to aerate. 

2. In a 10-inch skillet over medium heat, sauté onions until translucent, 3-5 minutes.  Add scallion whites and jalapeno and continue to cook, stirring 2 minutes more.  Add spice and stir for one minute. 

3. Give corn one last toss and add to the skillet.  Add salt and cook for 15 minutes stirring occasionally.  If more color is desired, cook 5 minutes longer.  In the final minute of cooking, add scallion greens.

4. Taste to adjust seasoning with salt and pepper.  Enjoy!

Variations:

• The addition of a diced red or green pepper would be great. 

• If you love cilantro add a chopped handful.

• Using butter in place of avocado oil would also be delicious.  In this case I would opt for a pinch of red pepper flakes and dried or fresh herbs in place of spices.