Sauteed Jalapeno Corn
- Coarse sea salt
- 3 cups fresh sweet corn, from about 6 ears
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1 ⁄2 teaspoon ground cumin
- 2 jalapeños, seeded and minced
- Freshly ground white pepper
Instructions:
This is a simple, artful and sustainable recipe.
- Bring 2 quarts of water to a boil in a medium pot over high heat and add 2 teaspoons of salt. Add the corn, immediately remove from heat, and let sit for 30 seconds. Drain in a colander.
- In a medium-size sauté pan over medium heat, combine the olive oil, garlic, cumin, and 1⁄4 teaspoon of salt and sauté, stirring often, until fragrant, about 2 minutes.
- Add the corn and jalapeño and cook, stirring frequently, until thoroughly mixed, 3 to 5 minutes.
- Season with salt and white pepper to taste.