Skillet Corn by TheDevineKitchen

Skillet Corn

Yield: 4 Servings

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

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 (if less heat is preferred)

1 tsp ground chili powder

500g package frozen kernel corn, partially thawed

1/4 teaspoon sea salt, or to taste

Freshly ground pepper

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

Method:

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

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

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

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

Variations:

• Substitute ½ teaspoon ground cumin for 1-teaspoon chili powder.

• Opt for a pinch or two of red pepper flakes in place of jalapeno.

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

• If you love cilantro add a chopped handful.

• Using butter in place avocado oil would also be delicious.