Editor’s note: This is the first in a series of five columns written by Ron Byler, Mennonite Central Committee U.S. executive director, to mark 100 […]
When we lived in Pittsburgh, September usually meant a last push to devour all the corn and tomatoes we could before cooler weather set in. With Haiti’s tropical temperatures, we can find many of the ingredients for summer corn sauté with herbs year-round. I like to fire up my grandmother’s trusty skillet to make this simple summer corn sauté with herbs, a dish that will have you coming back for seconds – sweet corn with a rich and nutty background of butter, onions, cumin and garlic, garnished with heaps of herbs and tomatoes. I have learned my lesson making this dish over the years; just go ahead and double it the first time.
Yield: Serves two as a main entrée, or four as a side
Notes: This is a very versatile recipe, so feel free to experiment and add other ingredients, such as peppers, zucchini, bacon, eggplant or goat cheese. If you don’t have fresh corn on hand, frozen works great here as well, just give more time to cook. This dish also tastes great with some added heat from jalapeno and a little citrus if you are looking for a brighter flavor. It is great on its own, or as an accompaniment to grilled meat.
The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, who serve with Mennonite Central Committee in Haiti. Learn more about MCC Haiti at their blog, www.haitimcc.org.
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