HOME
The Crowd
PLEASER story by Doug Smith
I look for any excuse to have a get-together - holidays, birthdays, anniversaries, we survived the week - anything to say "Come on over and let’s hang out in the kitchen!" This is how Jackie, my wife, and I got the reputation of “Party in a Box.” On any given day, our home could break out into a kitchen full of people enjoying food and fellowship. One thing I have learned over the years is that you must have a few quick and easy dishes you can just throw together with little effort that’s also a crowd pleaser. To me, it's important to start with what’s fresh and local, and right now I’m loving fresh corn! When selecting your corn always look for it to still be in the husk. Look for small brown holes in the husk, especially towards the top. Those are wormholes and naturally, worms are best avoided. Feel the kernels through the husk. You want to make sure that they're plump and plentiful; if you can feel holes where kernels should be, then choose another. Look for tassels that are brown and moist or sticky to the touch. If they're dry or black, then it's an old ear of corn. Check out the color of the husk. If it's a bright green and tightly wrapped against the cob, then the corn is fresh. In some cases, it will even feel slightly damp. Now that you have the perfect corn cobs selected, its time to decide how to prepare. Everyone loves corn on the cob, it's delicious yes but can be a bit challenging to eat. This month I have my new favorite, Jackie’s Sautéed Corn. This will be your new go-to fresh corn recipe. It’s not fancy, it’s just easy. You’ll love the creaminess of this flavorful corn and will get showered with compliments by everyone who eats it. 48
VIPMagSC.com
July 2019
Jackie’s Sautéed Corn INGREDIENTS 4 Fresh Corn Cobs 2 Fresh Green Onions 1/4 Stick Butter 1 Chili Pepper (optional) 1 Lime
following him on Facebook and
Salt and Pepper to Taste
Instagram at "Doug the Food Guy".
Get more from Doug Smith by
METHOD The only hard part of this recipe (and it isn’t that hard) is shucking the corn. Start at the top using your fingers and separate the tassels in one half and pull downward. This will remove the shuck and most of the strings. Now get a large mixing bowl with a wide opening and a smaller cereal bowl turned upside down inside of it. Place one end of the ear of corn on top of the smaller bowl and use a sharp knife to cut off the kernels. They’ll fall into the big bowl. Turn the corn cob until all the kernels are cut off. (Set aside.) Chop the onion, make sure to use all of the green tops. This is where the big flavor hides. (Set aside.) Dice the chili pepper into very small pieces. (Set aside.) Using a heavy frying pan (I like to use my cast iron pan), melt 1/4 stick of butter. Add the onions and peppers (if desired) and allow to cook on high heat until the onions are translucent. Next, add the corn seasoned with salt, pepper and the juice of the lime. Stir occasionally. To make this dish even better, transfer to the grill and cook for about 10 minutes alongside the burgers and hot dogs.