1 hour ago
Wednesday, September 7, 2011
This is the pride of New Jersey summer produce. Our wonderful corn. I know you've heard a lot about our tomatoes, but our corn is amazing too.
This season's corn has been so sweet, you don't even need to cook it, you can eat it raw off the cob.
For my last of the summer corn, I decided on a corn hash after seeing Anthony Bourdain sampling it on his New Orleans Cajun cooking episode last week. I didn't have tasso ham, so used bacon instead.
A cast iron skillet is a must for this recipe. Sorry to be so bossy.
Jersey Corn Hash:
4 ears of fresh corn, husked
big bunch of scallions, chopped
4 oz. of Tasso ham, andouille sausage or good old bacon, sliced
1 red bell pepper, chopped
10 new potatoes, partially cooked (steamed in the microwave for 2 minutes is easy), cut into 1" dice
4 tbsp butter
salt & pepper
hot sauce or cayenne pepper to taste
After shucking the corn and removing all the silks, stand each piece of corn on a cutting board. With a sharp knife, carefully run it from top to bottom on 4 sides, leaving some of the pieces of corn whole. Try and get all the good corn liquid along with the kernels.
In a large 12" cast iron skillet, heat the half stick of butter and cook the bacon (I know, really healthy) about 2 minutes.
Now add the rest of the ingredients and cook without disturbing for 5 minutes so the corn gets nice and blackened.
With a spatula, move the hash around so the other side of the corn gets done and all the vegetables are soft. About 15 minutes total.
Season to taste with salt & pepper and if you like some cayenne pepper!
Great as a side dish or for breakfast with a fried egg on top!