I’m quite the baby when it comes to spicy food but every year I decide to grow jalapenos and then feel guilty if I don’t use them. I had a few that turned red which means they need to be picked. I also bought some extra corn at the farmers market (25 ears to be exact – well, 20 of them are laying around waiting to be turned into corn relish) – so, what’s for dinner? Some Great Lakes Whitefish and roasted corn with jalapenos. My hubby and I had an amazing corn side dish at Michael Jordan’s restaurant downtown a few weeks ago. This isn’t the same (I have no idea what they’ve got in theirs) but it has the same yummy, sweet, salty, buttery, balance of flavors with a little kick!
Roasted Corn with Jalapenos
6 ears of corn
1 red onion, sliced
1-2 jalapenos, seeded and chopped (I used 1 so it’s not too hot – your choice!)
2 tbsp high heat oil
2 tbsp butter
1/4 tsp cayenne pepper (or more if you like it hot)
So, there are a few ways you can do this. You can grill the corn, which is delicious – or – you can boil – or – if you already have some off the cob you can do like I did and saute it on the stove. If grilled or boiled, get the kernels off the cob (for the easiest, least messy way check out my post here)
Add 2 tbsp of oil to your pan along with the onions and jalapenos. Cook on medium heat for a few minutes until the onions are softened. If your corn is not cooked, transfer your cooked onions and jalapeno to a bowl and add corn and butter to the pan.
Saute on medium/low heat for about 5-7 minutes to cook the corn (you can skip this step if your corn is already cooked). Add the onion/jalapenos and cayenne pepper to the pan (or if your corn is cooked, add it, butter, and cayenne to the pan). Turn the heat to medium/high and saute for 2-3 minutes (or until you feel like everything is browned to your liking), stir regularly.
Once browned, transfer to a serving dish and dress with the juice of 1 lime. Enjoy!