This tasty dish can be made with either fresh or frozen corn kernels, both of which take only a few minutes to sauté. Some of the kernels become slightly caramelized and candied as they cook, resulting in an intense flavor. This is a perfect last-minute addition to a meal when you find you need another vegetable.
Ingredients
- 2 tablespoons corn oil
- 1 tablespoon unsalted butter
- 2 scallions, minced
- 4 cups fresh corn kernels (from 4 ears), or one 1-pound package frozen corn kernels
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Preparation
Heat the oil and butter in a large nonstock skillet over medium to high heat. When the mixture is hot, add the scallions and the corn kernels and cook, covered, for 3 to 4 minutes. Remove the lid and cook for 1 to 2 minutes, shaking the pan (be careful, as the corn tends to splatter), until the mixture is practically dry and some of the kernels are starting to brown a little. Add the salt and pepper and serve.
Excerpted from Jacques Pépin Quick & Simple © 2020 by Jacques Pépin. Photography © 2020 by Tom Hopkins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
About this recipe
Home chef Robbie Raffish shares what she learned by making this recipe:
I made this for our Thanksgiving “family bubble” buffet, and it was gone before the second lap of the serving table. Super easy, the only thing I would say is that I had to cook it much longer than the recipe said to achieve the browning. I kept thinking “I screwed this up” but then about 8 or 9 minutes in, it started to look right and by 12 minutes it was done. This may be the difference between using frozen corn as I did, or fresh.
