Corn is the summer constant

In my book, every summer meal has corn in it and then of course tomatoes come later in the summer.  There are two corn dishes I made recently that were both worth writing about.  Both simple and both delicious.

The picture above is the recipe below.  The ingredients can be shifted based on how many people you are serving.

My rule of thumb is one cob for each person.  This dish also included shitake mushrooms thinly sliced,  one jalapeno and one red hot pepper thinly sliced.  In a large saute pan coat the bottom with oil (your choice of oil) and saute until the corn is browned.  Add the mushrooms, the peppers and plenty of salt and pepper.  When the mushrooms get soft you are done.  Serve warm or at room temperature.

The other dish was similar with an asian twist.  Take 1/4 cup of oil (a basic like vegetable oil) and heat until it gets shiny in a small deep pot.  Then take a few handfuls of thinly sliced scallions and add them to the pot.  I took the pot and put it in the sink so it didn’t splatter when I added in the scallions.  Once it died down I added in a thinly sliced hot red pepper and 2 tsps fish sauce, a bit of salt and pepper.  Before hand in a saute pan, brown the corn and then once it is done add this chili oil to the corn and serve.  Really really good.

Summer has arrived.