Description

Sweet corn is cooked slowly with onions, tomatoes and jalapenos in this irresistible side dish. Serve it alongside gumbo, jambalaya or any seafood dish.

Ingredients

• 3  Each Ears of Corn, husked & silks removed
1
• 2  Cup(s) Onions, diced
2
• 1  Cup(s) Jalapenos, diced & seeds removed
3
• 3/4  Cup(s) Tomatoes, diced
4
• 1  Table Spoon(s) Garlic, chopped
5
• 1  Table Spoon(s) Creole Spice Mix
6
• 1  Table Spoon(s) Olive Oil
7
• 2  Cup(s) Vegetable Stock
8

Directions

1. To remove kernels from corn, place corn in a saute pan to catch all kernels. Cut corn half way through kernel all the way around the cob then continue and cut second half of kernel all the way around the cob.
2. Take the back of your knife and scrape the sides of the cob to get all the milk and starch from the cob
3. In a hot saute pan, add olive oil
4. Add corn and onion to pan then add jalapenos
5. saute and stir every 30 seconds for about 5 minutes, fond should start developing on the bottom of the pan
6. Add creole spice mix and garlic, saute into mixture for about 2 - 3 minutes
7. Ladle in 1 cup of vegetable stock and keep stirring, let reduce
8. Add tomatoes
9. Add another cup of vegetable stock and let simmer for 15 minutes
10. Taste and season if necessary