Nothing says summer (or end of summer) like the abundance of sweet corn in the market. It’s delicious roasted, made into ice cream (one of the most talked about foods at this year’s Minnesota State Fair) or simply cut off the cob and sauteed.
Here’s a fresh and simple recipe combining sweet corn kernels and crunchy sliced radishes. All that’s needed to bring the dish together is some onion, bell pepper and herbs.
Sweet Corn and Radish Saute
2 tablespoons extra virgin olive oil
1 small sweet onion, chopped (1 cup)
1 medium green or red bell pepper, chopped (1 cup)
1 jalapeno chile pepper, seeded and finely chopped
8 large radishes, halved and thinly sliced (1 1/4 cups)
Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)
Fresh thyme sprigs
Fine sea salt
Freshly ground black pepper
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)
Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.
Makes 3 cups
Sweet Corn Salad from A Farmgirl’s Dabbles
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