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Charred Ginger-Chile Corn Recipe

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This recipe for Charred Ginger-Chile Corn is from The Ferguson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons expeller-pressed canola oil
3 cups fresh corn kernels cut from the cob (4 to 5 ears)
2-1/2 tablespoons minced fresh ginger
1 medium jalapeņo chile, seeds removed and minced (about 2 tablespoons)
4 large garlic cloves, minced
Salt and freshly ground black pepper to taste
Directions:
Directions:
1. Heat a 12-inch cast iron skillet over high heat until smoking.

2. Add the oil and let it heat briefly. Toss in the corn, making sure it is evenly spread out in the pan. The corn must not be crowded. Do not stir for at least 1 minute, to allow the corn to severely char and pop.

3. Stir in the ginger and jalapeņo, again allowing to char with very little stirring, about 1 minute. The corn is done when a fourth to a third of the kernels are flecked with brown (depending on your taste). Stir in the garlic and remove from the heat.

4. Season with salt and pepper and serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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