Spicy Confetti Corn
This is a recipe that my family likes, provided I don't make it too spicy (which I did last night--too bad! more for me!)
Tips: After shucking the corn, break the ears in half before you cut the kernels off, because they don't fly around the kitchen as much. Also, use a small serrated knife instead of a flat one. Again, it makes a neater job. Scrape a little of the cob with the back of the knife and draw a little of the creamy corn bits leftover and add it to the corn --it makes it a little sweeter.
For this recipe, I usually use ground chipotle and a little bit of ground habanero. (I buy all my spices from Penzeys and I know you can get the chipotle there. You can get both at Chile Today Hot Tamale) One oz. of Habanero powder will last 100 years it's so hot -go easy!
If you don't have dried chiles, use a finely diced jalepeno instead and add it with the celery and peppers.
6 ears fresh corn, shucked and cut off the cob.
1 small bunch of scallions, trimmed and finely sliced.
1 small sweet red pepper, finely diced
1 large rib celery, finely diced
1/4 tsp. Chipotle powder
small shake of Habanero powder
2 Tbs. Olive Oil
2 Tbs. butter
Salt to taste
Warm olive oil in 12" non-stick skillet and add butter. When foaming subsides, add the scallions and cook briefly until they sweat a little. Add the celery, red pepper, and saute until vegetables are getting soft but not brown. Salt to taste.
Add Corn, mix well, and raise heat to medium. Cook for a couple of minutes and add the chile powders.Continue cooking until kernels are bright and have lost their starchy taste, about 10 minutes total. Salt to taste again and serve.
I often serve this with grilled salmon and a nice Pinot. Don't make it too hot or the kids won't eat it and it will kill the wine!