Pan-Roasted Corn with Cherry Tomatoes

At some point in the summer, you may get sick of plain corn on the cob or even grilled corn; here’s the recipe to turn to then. Its fast, it’s easy, and it’s completely different; when browned like this, corn takes on a brand-new flavor. This is also lovely in Corn Salad with Avocado
and its variations Other vegetables you can use in this recipe: shell peas.

6 ears fresh corn, shucked

1 tablespoon neutral oil, like grapeseed or corn

1 pint cherry or grape tomatoes

1 tablespoon minced shallot or white or red onion

Salt and freshly ground black pepper

Chopped fresh tarragon leaves for garnish

• Use a knife to strip the kernels from the corn. It’s easiest if you stand the corn up in a shallow bowl and just cut down the length of each ear as many times as is necessary; you’ll quickly get the hang of it.
• Put the oil in a large skillet over high heat. When hot, add the corn, tomatoes, and shallot; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.
• Sprinkle with salt and pepper, then stir in the tarragon; serve hot or at room temperature.

Pan-Roasted Corn with Stewed Tomatoes.
• In Step 2, cook only the corn. When it browns, add 2 more tablespoons oil and 1 chopped large onion; cook until the onion softens, 5 to 10 minutes.
• Add 2 cups chopped tomato (preferably, way preferably, fresh and good, but canned will do in a pinch) and cook, stirring occasionally, until the tomato breaks down.
• Proceed to Step 3; garnish with fresh basil, dill, or mint if you like.

MAKES: 4 servings

TIME: 20 minutes