This is something I threw together on a whim and it was so tasty and easy (with peak summertime vibes!) that I decided to snap a few photos before sitting down to eat so I could share the recipe here. It was one of those meals built from whatever happened to be within arm’s reach. I had some beautiful fresh corn, a kaleidoscope-colored basket of cherry tomatoes, and fresh herbs on the counter – along with an assortment of toasted nuts and seeds. In the fridge: goat cheese and a fresh batch of this homemade chili crisp. After a quick sauté in a skillet, the corn kernels are tossed with a generous amount of chili crisp (whatever kind you keep on hand is fine), and the tomatoes. And just before serving you fold in the herbs and creamy goat cheese. So easy, so good. If you have some ears of perfect, sweet corn, make this creamed corn first. It’s weirdly old-fashioned, but does a remarkable job of highlighting the magic of good summer corn. Then, when you’re ready to spice things up a bit, come back and make this.
Not joking, I enjoyed the leftovers for days. Initially, I served the corn as a side to a simple fried rice made with leftover rice and a quick omelette, shredded and folded in. The next day I channeled bruschetta vibes, spooning it onto slices of blistered sourdough rubbed with olive oil and topped with a bit of extra goat cheese. It also was right at home in a couple lunchtime grain bowls alongside sliced avocado and extra roasted vegetables. It keeps well for a few days, so if you’re a meal-prepper, take that into consideration.
Can I use frozen corn?
Yes, you can make this with frozen corn when fresh corn isn’t available. Start with 3-4 cups of frozen corn. Add the olive oil, corn, and salt to a cold skillet. Place the skillet over medium high heat and cook until hot – you don’t want to overcook the corn, so really keep an eye on it. From there, proceed with the rest of the recipe as written.
Variations:
There are so many ways to riff on this corn based on what you have on hand. A few ideas:
- Dates: Add 3-4 Medjool dates, pitted and sliced into long slivers. The sweetness is nice against the spiciness of the crisp.
- Stone Fruit: Nectarines, peaches, and pluots arrive at the market alongside corn. Cut them into bite-sized pieces and add alongside the herbs.
- Green Chile Version: I love the combination of green chiles and corn. Finely chopped a serrano or jalapeño and add it along with the crisp. If you’re chili crisp runs hot you may need to dial back the amount. Another idea – make a green version of Chile crisp and start there.
- Mediterranean-ish: Use toasted pine nuts in place of the toasted pepitas, maybe add some chopped black olives as well.
- Add Beans: A couple or two of cooked white beans or chickpeas make this corn even more substantial turning it more into a meal.
More Corn Recipes
- Coconut Corn Salad
- Miso Corn Chowder
- 11 Ways to Cook Corn on the Cob
- Skillet Cornbread
- Summer Corn Salad
- Sopa Verde de Elote
More Summer Salads
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