Hello corn! I’m a bit behind the eight ball here, I know summer has ended and corn season has passed, however I loved this recipe so much that I want to share it with you! I moved back to Seattle after living in New Zealand last year, it was an incredible experience. New Zealand is a beautiful country, the color of the water there is a sea of amazing blues. If you haven’t been, please put New Zealand on your bucket list!
Onto the corn! There is nothing more refreshing to me than fresh corn, it doesn’t even need to be cooked but a light sauté can be quite nice. I used a Deborah Madison recipe as the base and made a few adjustments, fresh feta was one of them. Feta is probably one of my favorite cheeses to add to a dish to bring another level of flavor to it. I hope you enjoy next time fresh corn is in season, or go ahead and try some frozen corn!
Fresh sautéed corn with tomatoes and feta
Adapted from Deborah Madison
- 6 ears of fresh corn, kernels removed
- 1 clove of garlic
- 1 teaspoon ground cumin seeds
- 1/2 teaspoon sea salt
- freshly ground peppercorn
- 1 tablespoons olive oil or butter (I used olive oil)
- 1 white or yellow onion, finely diced
- 1 poblano pepper, roasted and diced
- 1 large ripe tomato, seeded and diced
- 1 tablespoon chopped parsley
- Roast the pepper and dice. I used the gas stove top method, I’m still figuring this one out so I will direct you to The Kitchn for a how-to. If you like more heat, you could try a hotter pepper than a poblano (Deborah Madison suggests Anaheim or New Mexican chile).
- Prepare the onion and tomatoes and have these ready to go.
- Puree 1 cup of corn kernels with 1 cup of water in a blender for 3 minutes. Then strain out as much liquid as possible using a strainer and set aside.
- Finely dice the garlic clove and mix with the cumin, salt and a grind or two of fresh peppers. (Deborah suggests using a mortar to grind these ingredients together, I didn’t have one so opted for finely chopping and mixing, if you have a mortar and pestle go for it!)
- Heat the olive oil (or butter) in a large skillet over medium – medium high heat and then add the onion, garlic and pepper and sauté for 4 minutes.
- Stir in the corn kernels and corn milk. Lower the heat, cover the pan and simmer for 5 minutes.
- Add the tomato and cook just until it is warm.
- Taste for salt (you will need less if using feta). Stir in the parsley. Top with fresh cold feta cheese and serve
**If you make enough for leftovers like me, only use the feta on what you will be eating. Reheat the corn and add fresh cold feta to your leftovers. Reheated feta is good too, but changes the flavor and is not as strong as when it is added cold at the end.