Summer fresh corn is the best. I like to buy lots of it, shuck, coat with some olive oil then put on a hot outdoor grill. Once it cools, I cut it off the cob, put it in freezer bags and it goes in the freezer for those winter months when we’re longing for the freshness of corn! So, like gold, I ration my char roasted corn during the winter months, and this recipe just makes me feel like I’m back at the farmer’s market picking out the best of what nature has to offer.
You can use frozen corn from the store~~just let it thaw some, then grill it in a really HOT cast iron skillet with just a little butter~~yep, let those kernels of goodness get some brown charring on them because that just explodes the sweet sugars and flavors of the kernels!
What you need:
1/4 cup bacon drippings (substitute: 2tbl olive oil & 2 tbl butter)
1/4 cup chopped shallots
3 cups corn (grilled & cut off the cob)~~you can substitute thawed (previously frozen)
1 tsp seal salt
1/2 tsp red chili flakes
2 tsp ground cumin
1 bunch organic Tuscan kale, stems removed, leaves cleaned and cup/chopped
1 bunch fresh watercress (leave about 2-3″ of stems)
What you do:
In a heavy pot over medium high heat, melt bacon drippings, add shallots and saute about 3 minutes. Add the corn, salt, chili flakes, and cumin and saute about 10 minutes.
Reduce the heat to medium low and add the kale cooking another 15 minutes. The kale will shrink and reduce to a small amount. Blend and toss. Turn off heat, cover with a lid and about 10 minutes before serving add the watercress, blend and let it wilt.
©alice d’antoni phillips www.allyskitchen.com
