This recipe is submitted by a fine cook and author/columnist Laura Robin who lives in Ottawa. She tried both this duo recipes from 'Fine cooking e-cookbook' and renamed the traditional long name of the original recipe called 'Corn Sauté with Ginger, Garlic and Fresh Cilantro' into 'Corn's Finest Hour'. The recipe is quite an appetizer and doesn't fill a regular tummy so it suits as a perfect side dish with 'Grilled tandoori-style Chicken Thighs'. Recipe would be more than enough for two people as full mean. Here it goes.
Corn's Finest Hour
Ingredients:
- 2 tbsp (30 ml) unsalted butter, divided
- 1 tbsp (15 ml) extra-virgin olive oil
- 3/4 cup (180 ml) thinly sliced green onions (white and light-green parts, from 1 large bunch)
- 1 tsp (5 ml) kosher salt; more to taste
- 2 heaping cups (500 ml, plus) fresh corn kernels (from 3 to 4 medium cobs — or use more)
- 2 tbsp (30 ml) minced fresh ginger
- 2 to 3 tsp (10 to 15 ml) minced garlic
- Scant 1 tsp (4 ml) minced serrano chile (include the ribs and seeds for a spicier dish)
- 2 tbsp (30 ml) chopped fresh cilantro, divided
- Half a lime
- Freshly ground black pepper
Method:
Melt 1 tbsp (15 ml) of the butter with the olive oil in a 10-inch (25-cm) straight-sided sauté pan or Dutch oven over medium heat. Add the green onions and ½ tsp (2.5 ml) of the salt and cook, stirring occasionally, until the green onions are soft and lightly browned, about 3 minutes.
Add the remaining 1 tbsp (15 ml) butter and the corn, ginger, garlic, serrano and the remaining ½ tsp (2.5 ml) salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in colour, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)
Remove the pan from the heat, add all but ½ tbsp (7.5 ml) of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits.) Season to taste with more salt, pepper or lime. Serve warm, sprinkled with the remaining cilantro.
Grilled Tandoori-Style Chicken Thighs
This recipe can also be prepared as kebabs: Cut the chicken lengthwise into 1½- to 2-inch (3- to 5-cm) wide strips and toss with the marinade. Thread onto skewers (pre-soaked if wood or bamboo), folding each strip in half as you skewer it.
Ingredients:
- 1½ tbsp (22.5 ml) ground cumin
- 1½ tsp (7.5 ml) curry powder
- 1½ tsp (7.5 ml) kosher salt
- 1 tsp (5 ml) garlic powder
- ½ tsp (2.5 ml) ground ginger
- ¼ tsp (1 ml) cayenne
- 2 tbsp (30 ml) vegetable oil; more for grill
- 3 tbsp (45 ml) red-wine vinegar
- ½ cup (125 ml) yogurt
- 2½ lb (1.13 kg) boneless, skinless chicken thighs (about 8 large or 12 small), trimmed of excess fat
- 3 tbsp (45 ml) chopped cilantro
Method:
In a medium bowl, mix together the cumin, curry powder, salt, garlic powder, ginger and cayenne. Heat the oil in an 8-inch (20-cm) skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30 to 60 seconds. Return the spice-oil blend to the bowl and stir in the vinegar, then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 minutes or cover and marinate in the refrigerator for up to 12 hours.
When ready to cook, prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 minutes. Clean and oil the grate. Grill chicken (covered if using a gas grill) until one side has dark grill marks. Turn and continue to grill until well marked on the other side and cooked through (5 to 6 minutes per side for large thighs; 4 to 5 minutes per side for smaller ones).
Move the thighs to a platter and let rest for four or five minutes more. Sprinkle with cilantro before serving.
Recipe Credits: Laura Robin, an Ottawa Citizen food writer who writes about everything that's fresh on the local food scene, from farmers to chefs and from recipes to food finds and events. Her weekly feature What To Eat This Week offers tested and terrific recipes that make the most of what's in season, with insider advice on where to find the ingredients.
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