Fresh corn on the cob and I have had a roller coaster type relationship. Growing up, I had a sever under bite, which resulted in 3 sets of braces, 2 palate expanders, and eventually reconstructive jaw surgery. If you've had braces, you know that corn on the cob is an enemy, and not really possible to eat. If you've had an under bite, you know the logistics of eating corn off the cob just don't work. Pair this with the common occurrence of my parents accidentally purchasing feed corn rather than sweet corn, and you can see why I pretty much avoided eating fresh corn.
However, post jaw surgery, free of braces, and with some common sense (sorry, mom and dad!), I have come to realize just how amazing fresh corn on the cob is. The fact that I can buy 10 ears for $2 of local grown, sweet corn has caused quite the corn addiction. Every week when I grocery shop, I find myself bagging up 10 ears, even though I have no plans for them. What can I say, I'm never one to turn down fresh produce at it's seasonal peak.
So I was reading Kath's blog, as I do daily, and I saw this quick skillet she constructed for dinner with okra (another favorite, which is always stocked in the freezer) and pinto beans (another staple in the pantry), so it seemed like my corn had a destiny. Kath doesn't often list exact recipes, just what she uses to construct her meals, which is my kind of cooking! However, since this is a cooking blog, I did my best to approximate the measurements for you. This skillet is AMAZING with the fresh corn! Be sure to just heat the okra through and then serve or too much stirring will cause the skillet to goo up. Also, because the corn tastes like pure summer and sunshine, that's what I named this skillet :)
adapted from KERF
1 tsp. EVOO
1 shallot, minced
3 ears of corn, cleaned and kernels cut off the cob
2 cups frozen okra, rinsed to thaw
1 15 oz. can pinto beans, drained and rinsed
2 tsp. ancho chili powder
1 tsp. cumin
1 tsp. coriander
Juice of 1 lime
2 tbsp. minced cilantro
1 tsp. fresh snipped chives
Tomato wedges (or diced)
Greek yogurt or sour cream
Heat a skillet over medium heat.
Add EVOO and shallot, saute' for 2-3 minutes, until just softened.
Add corn, saute for 5 minutes, season with salt and pepper.
Add okra, beans, chili powder, cumin, coriander and lime juice.
Gently stir to combine, bring to heat, toss in cilantro and chives.
Spoon into bowls, top with greek yogurt and hot sauce, serve with chips and tomatoes.