A Corn Haiku:
This is a picture of corn.
Corn on a blue plate.
Corn waiting to get eaten.
There really isn’t any super cute or fancy story about the origins of this side dish. I didn’t know what else to write, so like a boss I went with a Haiku. I’m not even sure if this qualifies as a Haiku, does it?
And as far as a recipe, this one is SO, SO easy I wasn’t sure if I was going to post it or not.
But it is really tasty, so I would be a selfish blogger if I didn’t share, wouldn’t I?
Boiled corn is fine….I guess. But broiled corn? Tossed with jalapeno, sweet bell pepper, Texas Olive Ranch Olive Oil, and butter?
It takes longer to chop than it does to cook. You slice and dice the veg, toss it into a bowl, drizzle it with olive oil, butter, sea salt, and pepper before broiling for about 6 minutes or so.
Plenty of extra time left to write corny Haikus. (Ha! A pun!)
Quick Roasted Corn with Jalapeno and Sweet Pepper
4 ears of fresh corn, shucked
1 jalapeno pepper, seeded if desired, and minced
½ red bell pepper, small dice
2 T. Texas Olive Ranch Rattlesnake Olive Oil
2 tsp. butter, unsalted (optional) To make this vegan, omit butter entirely or replace with plant based spread, such as Earth Balance
Sea salt and coarse ground black pepper, to taste
Sliced green onion, Lime wedges, chili powder, queso fresco, parmesan cheese.
1. Preheat broiler to 500 degrees.
2. Line a broiler safe baking sheet with aluminum foil.
3. Holding shucked corn cob vertically (with a firm grip and a sharp knife), slice off corn kernels.
5. In a large bowl, combine corn kernels with minced jalapeno, diced red bell pepper, Texas Olive Ranch Rattlesnake Olive Oil, butter (if using), and salt and pepper. Stir to combine.
4. Line corn mixture evenly onto prepared baking sheet. Place under broiler.
5. Cook for 6-9 minutes, until corn and bell pepper have softened and the edges have begun to brown.