As if I needed any more proof that it’s officially summer, sweet corn is now in season here in Southern California. The piles of sweet corn lining the market stall have been calling my name and I couldn’t resist buying a few ears and getting creative in the kitchen. This cooked corn dish is a deliciously spicy side to a summer meal. It’s quick and requires little time in front of the stove – two huge necessities when preparing food in the summer heat.
Many people believe that sweet corn is bad, but if your body can tolerate it, this delicious summer crop does have health benefits when eaten in moderation. Sweet corn contains lutein and zeaxanthin, which both promote healthy vision. And when cooked, antioxidant activity is actually increased. There has been some research into the fiber content of corn, which has shown that it can support the growth of friendly bacteria in the digestive system. This ultimately supplies energy to the intestines, helping to reduce risk of intestinal problems including the risk of colon cancer.
Pairing the sweet tastes of corn, edamame, tomato, peppers and butter is balanced by the spicy chili peppers, giving this dish a really interesting and satisfying taste. Enjoy with greens in a salad or as a side, paired with chicken or your own BBQ favorites.
- 3 ears of corn, shucked + sliced off of the cob
- 1 cup edamame, cooked
- 1 red pepper
- 1 cup cherry tomatoes, diced
- 2 teaspoon chili pepper flakes
- 1 tablespoon garlic, minced
- 1 + ½ tablespoons butter
- 1 teaspoon salt
- 2 teaspoon peppers
- In a bowl mix corn, edamame, pepper, cherry tomatoes, garlic, salt and pepper
- Add 1 tablespoon butter to a pan
- Once melted, add corn + vegetable mixture
- Cook for about 7-10 minutes, stirring occasionally until corn is tender
- Add ½ tablespoon of butter and remove from heat
- mix in chili flakes
- Store in the refrigerator and serve cold