With fresh summer corn on sale for as little as 20-cents per ear, this was a great way to liven up a favorite summer staple. I served it on top of some basic, boneless chicken breasts. While I understand that sweet corn is inherently mild, the spices should have been bolder. I would recommend either including some of the jalapeno seeds (or using two jalapenos). It’s definitely work making, and only takes minimal effort. It will be ready in about 40 minutes. 3-1/2 stars.
- While my corn was nice and plump, a few of the ears were a little short
How much work? Low/Medium.
How big of a mess? Low/Medium.
Start time 5:15 PM. Dinner time 6:00 PM.
Chris Kimball’s original recipe is here. The descriptions of how I prepared the recipe today are given below:
3 ears corn
1/4 teaspoon baking soda
Salt and pepper
2 tablespoons lime juice
1 tablespoon vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon honey
1/8 teaspoon cayenne pepper
1 jalapeño chile
1 hass avocado
1/4 cup chopped fresh cilantro
- Add 2 cups of water to a small saucepan. Put over high heat and bring water up to a boil.
- Meanwhile cut the kernels from the cobs, which should yield you 2-1/4 cups of corn. I had to use 4 ears. Toast your whole cumin seeds in a dry skillet for about 1 minute, then remove from heat until they become fragrant.
- When the water has reached a boil, add corn, baking soda and 1/2 teaspoon of table salt. Remove corn from burner and allow to sit for 10 minutes. Then drain the corn and allow to sit in strainer to cool for 10 more minutes.
- Remove the ribs and seeds from jalapeno, then mince. Mince the shallot. Slice the scallions thin and chop your cilantro. Dice your avocado into 1/4″ pieces.
- In a medium bowl, add lime juice, oil, cumin seeds, honey, cayenne, and 1/8 teaspoon salt, then whisk to combine. Add the corn, shallot, jalapeño, avocado, scallions, and cilantro to the bowl. Gently toss to combine, and allow the flavors to meld for 10 minutes. Serve on top of chicken with tortilla chips to scoop up the rest of the corn.