One of the perks to growing up in rural New Jersey, was the quality of local farm stands near our house.
Every summer, my mom would take us on weekly trips to stock up on the essentials… everything from tomatoes, to watermelon, cantaloupe and the crème de la crème… fresh Jersey corn. A dozen bi-color, in a big brown paper bag, to be shucked and cleaned on the deck when we got home.
Corn has since become one of the staple summer sides in our household. Whether it be grilled, boiled, thrown into a salad, or garnishing a taco, it always has a place at our table.
Luckily for me, Tim also has a love for this sweet veggie, so the summer tradition rages on.
A few years ago, when my parents were visiting us in Brooklyn, we decided to stay in and cook them dinner. Tim was going to make skirt steak so naturally I grabbed some fresh corn to grill as a side. I was putting together the chimichurri sauce when next thing I knew, Tim was cutting the kernels off the cob. Are you mad?! I thought. But, after 10+ years together, I know to trust Tim’s gut when it comes to experimenting with recipes in the kitchen.
A few random ingredients from the refrigerator and 15 minutes later this recipe was born.
It’s not only simple, but absolutely delicious. If you’re not a cilantro fan you can swap it out for parsley (or omit it all together) and if you’d like a little more bite, add garlic or lime juice. We serve this with steak, burgers and fish. It reheats wonderfully but can also be enjoyed cold, and overall is just an easy and versatile side dish!
What’s your favorite way to enjoy corn?
Ingredients
Method
- Heat pan over medium-high heat until hot
- Add pancetta and cook 4-5 minutes or until it starts to brown, stir occasionally so it doesn't stick to the bottom of the pan
- Add red onion and cook stirring occasionally another 4-5 minutes or until softened
- Add corn and drizzle with olive oil, cook stirring occassionaly another 5+ minutes until softened and charred
- Place into bowl and sprinkle with cilantro or parsley if you desire
