recipes

Speedy Summer Corn

JOY journal

“Corn can add inches in a single day; if you listened, you could hear it grow.” Laura Ruby, American author

There are summer days when you go to the farmers market with your string bag and buy sweet corn from the very guy who picked it when the morning was still dewy bliss. Those days when you will take the corn home and place it lovingly on the grill, coating it with real butter and an herb rub prepared by your very own hands.

So easy to make, it’s almost embarrassing.

And, there are days when you just have to get everybody fed. Fast. Here is a recipe that can give you a bit of both — a full-on blast of summer flavor and an almost-embarrassing speed.

Speedy Summer Corn

Stir fry one bag of frozen sweet corn kernels in olive oil until just tender. Remove from heat and toss with 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin and salt and pepper to taste. For extra zip, add a squirt of freshly-squeezed lemon or lime juice.

This works as a side dish, mixed into a pasta salad or as a taco topping. It’s also great on top of quinoa as part of a power bowl. Round out the latter with some roasted peppers and tomatoes and some sort of a legume and you have an entire summer meal. Equally good in the winter, use any cold-day leftovers in potato soup for an instant chowder effect.

Published by JOY journal

A longtime journalist, Nora Edinger also blogs and writes books. Her Christian chick lit and faith-related non-fiction are available on Amazon and on this site. She lives in Appalachia with her family and a goodish puppy named Finn.

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