Corn is in season. Fresh sweet plumb cobs of corn; they are so sweet that I like to eat them raw. Biting into a raw cob, the sweet milky juice squirts at the sides of your mouth and sprinkles on your face. I love corn. I especially like the way we cook corn in Guyana – with coconut milk and fresh herbs. Sigh; wish I could have some now.
Another way I like corn is fire roasted. The smoky char as the sugar in the corn caramelizes and pops as it is roasting offers a heightened flavour of the corn. Each year when corn is in season I try to do different things and something I hadn’t done for a long time is to ‘fry’ corn, or sauté it.
In keeping with the principle of eating seasonally, I managed to get my hands on some locally grown asparagus. These young spears are inherently sweet too. Thinking of the combined colours and how attractive they would look together (yes, I think of food that way too; don’t judge) I decided to cook the asparagus and corn together. When ingredients are this fresh and of such high quality, you don’t need to dress them up too much. Salt and freshly ground black pepper is all that is needed.
Those of you living overseas and reading this, your access to fresh asparagus would be easier, however, if you are in the Caribbean and asparagus is not an option, use bora, snow peas or fresh green peas. If you are using bora, you will need to blanch it first – cut the bora into 2-inch length pieces and cook it for 2 minutes in boiling, salted water. Drain well and add to a bowl with ice water to prevent it from cooking further. Drain well again and pat dry.
INGREDIENTS
2 – 3 tablespoons vegetable or canola oil
½ pound fresh young asparagus cut into 2-inch pieces
4 fresh, young ears of corn, shucked and kernels removed
Salt and pepper to taste
DIRECTIONS
Add the oil to a shallow frying pan and place on medium high heat. Let heat up until the pan is smoking hot.
Add the asparagus and spread it out in an even layer; let cook for 30 seconds then toss and cook for another 30 seconds.
Add the corn and spread in an even layer over the asparagus. Cook for 1 minute then toss and cook for another 1 – 2 minutes. Season with salt and pepper to taste and toss to mix. Serve hot.
NOTES
The same time applies if using blanched bora, snow peas for fresh green peas.
You can add a squirt of fresh lime or lemon juice to the sautéed corn and asparagus to brighten the dish.
