I love fresh, sweet corn but I do get bored with plain old corn-on-the-cob. This day the grill was full of BBQ chicken so I kept the corn inside and did this instead. Don’t be fooled by this plain-looking dish. The sweetness of the corn and the spiciness of the cayenne are a wonderful contrast and alongside the nuttiness of the browned butter they make it interesting.
Once the fresh corn season is over, this dish is quite acceptable with frozen corn. Or use the same flavors by wrapping the corn up along with butter, cumin and pepper and put it on the grill.
- Corn, Six to Eight Ears – I like white but use your favorite
- Red Bell Pepper, half
- Butter, one stick. Yes, this is a lot but it provides so much flavor!
- Cumin, about a teaspoon
- Cayenne, 1/4 to 1/2 teaspoon depending on how fiery you want it.Shuck the corn and pull off all the silk. Leave the “handles” on if you can. It’ll make it much easier to grip the corn while you cut the kernels from the cob.
Hold the corn firmly by the end and slice the kernels off and into a bowl. Put a towel or pot holder under the bowl so it doesn’t slip out from under you and go flying.
Dice the red pepper.
In a large skillet, melt the butter over medium to medium-high heat just until it starts to bubble. Add the pepper and corn.
Sprinkle in the cumin and cayenne, along with a dash of salt if you like.
Continue cooking over medium heat, stirring occasionally, until the butter begins to brown and the corn is tender.
Serve hot and enjoy!