Thursday, September 23, 2010
#3 How to eat Cheap and Alone: Midmorn Corn
In my excitement about this summer's bounty, I almost completely forgot about corn. You'd think it wouldn't be easy to forget about, considering both that I love corn and that the Sunday NY Times magazine has been running fresh corn recipes for weeks now (see here and here or here). Can you believe, I went almost the entire season without buying a single ear? Sweet, juicy, crunchy, fresh summer corn is one of those things that if you're not careful you won't see again till next year.
So I made a point of buying some ears (and it's so cheap!). This morning, post-jog, I whipped up scrambled eggs with chevre and fresh corn kernels served alongside a favorite of mine: versatile chipotle black beans.
I think next up will be corn pudding or grits or corn fritters... we'll see.
Fresh corn scramble with black beans:
1 T olive oil
1 small onion, chopped (about 1/3 c)
1 can organic black beans with liquid from can
1 t chipotle pepper powder
sliver butter (less than 1/4 T)
1 ear fresh corn, kernels cut off the cob*
1 T chevre (I used Vermont butter and cheese co.)
Start the beans first. In a small saucepan, heat oil on medium heat. Add onions and cook until softened a bit (about 5 min). Add beans, chipotle, and salt. Stir. Bring to simmer.
Heat butter in pan on medium heat. Whisk eggs, about 1/2 c corn kernels, and chevre and add to pan. Jostle pan and move eggs around until just done.
Check beans-- most of the liquid should have evaporated. Serve alongside eggs.
You'll probably have leftover beans and corn. Definitely save these for snack later- the beans are great atop rice or with tortillas or chips.
*I save the cobs in case i want to use them to make a quick corn soup or something with their good flavor later on.