Your Royko Recipe for August, 2017
A warm side dish with a hot pepper kick. Food & Wine, June 1991, Page 86.
4 cup fresh corn kernels-or 20 oz. frozen kernels, thawed
4 tbl. sweet butter or margarine
1 medium cut into 1/2-inch dice red bell pepper
2 thinly sliced green onions-keep white and green portions separate
1/2 tsp. chili powder
1/2 tsp. Freshly ground black pepper
1 small seeded, deribbed, minced jalapeño chile
1/2 cup loosely packed, finely chopped fresh cilantro
hot pepper sauce
In a medium saucepan, combine the corn with 1/2 cup of water. Cover and bring to a boil over moderately high heat. Cook the corn for 3 minutes, then drain in a colander and set aside.
Add the butter to the saucepan and melt over moderately low heat. Add the red bell pepper and the green onion whites and cook, stirring occasionally, until softened (about 3 minutes). Stir in the corn, chile powder, salt and black pepper and cook, stirring occasionally, until heated through (about 3 minutes longer).
Stir in the jalapeño and the scallion greens. Remove from heat and stir in the cilantro. Season to taste with salt and hot pepper sauce and serve warm.