I recall seeing this win the best dish on an episode of Top Chef last season, and I was waiting until I had good quality corn to make it. My in-laws have been bringing over massive amounts of corn straight from the farm lately, and I can’t possibly eat it all. Or can I? This is easy to make, and so good.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 0 |
| Servings |
cups
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- 1/2 tsp canola oil
- 1/2 tsp sesame oil
- 1 Tbsp light butter
- 1/3 cup green onion diced
- 2 Tbsp bonito flakes or shrimp flakes
- 2 Calabrian chili peppers diced
- 2 ears corn cooked and cut from cob (1 1/2 cups corn)
Ingredients
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|
- Heat oils and butter in a pan on medium heat. Add onion, bonito flakes, and peppers, and stir continuously for 30 seconds.
- Add corn to the pan, and scrape up whatever sticks, giving it a good stir. Add fish sauce, stirring occasionally for about 3 minutes.
- Serve hot.
You can easily calibrate the heat level by adjusting the type of pepper you use. I like the peppery quality of Calabrian chili peppers, which also add a moderate amount of heat that still allows me to taste the awesomeness of the corn.
I've always seen this done with dried shrimp flakes, but I think the bonito (fish) flakes worked perfectly. The sesame oil is also my spin on the recipe...I love sesame oil, but it can be substituted with a neutral oil if you like.