Post Corn

Having an excess of corn spurns a more creative recourse than just on the cob.  The easy way to prolong my largess is to take the kernels off their ears and freeze them for later.  I like a little more of a challenge and instant gratification.  A corn, tomato, and basil salad encapsulates the best that summer has to offer, but barely survives a day before it becomes swampy.  A pan-fried corn recipe from an old New York Times brings out the best of fresh corn while still retaining its integrity for days.  Off the cob and fried with minced jalapeno, the corn becomes a roast-y caramelized brown, adding an extra dimension of flavor and a hint of heat.  I’d almost say it’s better than fresh.

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