This is a guest post recipe, courtesy of Adam Holcomb.
This corn recipe is so darn good it has turned into a siren call for any of our gatherings. Even the flakiest of friends can’t resist this dish once it’s been tasted. It’s a powerful dish, so use the power of it responsibly.
First of all, this dish is simple, and there are a couple of ways to subtly dress it up for preference. There is one important thing you need to keep in mind; this dish only works with fresh corn, preferably organic. If you try to use frozen corn (I tried), it’s not going to even come close, not even close. Just don’t use frozen corn for this, got it? No frozen corn is to be used with this recipe. OK, going on.
Prep Time: 5 minutes
Cook Time: 5 minutes
4 medium-sized corn on the cobb
2 tablespoons grass-fed butter or preferred fat
Salt, to taste
1 lime (optional)
Ground cumin or chili powder (optional)
Shave the corn off the cobs. This can be messy, even if cutting on a large cutting board. The kernels will shoot off like tiny race cars. I typically shave the corn in a large cast iron pan or a plate which has a lip on it that keeps the kernels from rolling away.
Once shaven, I add a generous amount of grass-fed butter. I haven’t tried subbing this out with coconut oil, so you are on your own. Ghee would be my second choice in case there is an issue with butter for a guest.
Saute the shaven corn with the butter in a skillet set over medium to high heat, stirring frequently to keep it from sticking. What you are look for is a light brown color on the corn. Season with salt to taste.
To make it more interesting, I will squeeze a whole lime on it towards the end. If you are like my boyfriend, though, add in some cumin to taste. We have some friends that like to add a dash of chili powder as well. But cooked just right with only butter and salt is amazing as is.
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