sauteed jalapeno corn

from vegan soul kitchen

you hardly need a recipe for this if you know how to cook, but here it is anyway. it’s nothing revelatory on it’s own, but with super fresh corn, it is still excellent.

Yield: 4 to 6 servings Soundtrack: "Imagino Como Sera" by Ceci Bastida featuring Rakaa Iriscience from Veo La Marea

Coarse sea salt

3 cups fresh sweet corn, from about 6 ears

1 tablespoon extra-virgin olive oil 1 clove garlic, minced

1/2 teaspoon ground cumin

2 jalapeños, seeded and minced Freshly ground white pepper

Bring 2 quarts of water to a boil in a medium pot over high heat and add 2 teaspoons of salt. Add the corn, immediately remove from heat, and let sit for 30 sec- onds. Drain in a colander.

In a medium-size sauté pan over medium heat, combine the olive oil, garlic, cumin, and 1/4 teaspoon of salt and sauté, stirring often, until fragrant, about 2 minutes. Add the corn and jalapeño and cook, stir- ring frequently, until thoroughly mixed, 3 to 5 minutes.

Season with salt and white pepper to taste.