I was playing with some corn at work today and came up with a yummy little recipe. Corn is in season right now, and this is a nice summery side dish. I served it alone, but I think this would be great stuffed inside a pepper (if you’re into that sort of thing), or a tomato. You can also add a little heat, if you like, with some minced jalapeno or serrano chiles.
As far as the corn goes, if you decide to go fresh (which in this case, is usually better), choose ones that are pale yellow and not looking wilted or sad. To get the kernels off the cob, peel back the husk and tear off at the ends. Peel off the silks as well. Hold each cob over a bowl and very carefully run your knife down each side, letting the kernels fall into the bowl. I find that the drier the corn is, the easier it is do this. I’ve cut myself with slippery corn. Careful!
Here’s the recipe! Enjoy!
1 small yellow onion, diced
2 cloves of garlic, minced
1 smoked sausage link, diced or cut into half moons
1 can of diced tomatoes with juice
2 cups of fresh corn kernels or 1 can of drained sweet corn
2 T dried oregano
2 T minced fresh cilantro
shredded cheddar cheese
salt and pepper, to taste
4-6 peppers, or tomatoes, cored – if stuffing
Heat a large skillet over high heat. Add sausage to pan and cook until browned and cooked through. Remove sausage from pan. In the fat remaining from the sausage, cook the garlic and onions until translucent. Add the corn and stir together. Pour in the tomatoes with the juice from the can, and then stir in the cilantro and oregano. Let simmer for 10-15 minutes, until reduced and slightly drier. Put the sausage back in the pan, along with some of the shredded cheese. Stir together. Season to taste. If you want to stuff peppers or tomatoes, cut the tops off of them, core them with a paring knife, and then put some of the corn and sausage mixture in each one. Top each with more shredded cheese, and then bake at 350 F for 20 minutes or until browned and bubbly. Enjoy!