Whenever I serve this to someone, the first thing they say is “OH MY GOD” … because it’s very good. Surprisingly so, since it’s only three ingredients (five if you count the salt and pepper).
The key to this recipe is to use really fresh corn on the cob, like farmers’ market fresh. There’s not much else to the dish, so the main ingredient has to shine.
The other key thing is to use the right oil. Coconut oil is a must. Not olive. Not avocado. Not butter. The coconut oil is what releases the sweetness of the corn. I don’t know if that’s actually true, but I do know this dish is sweet and delicious.
Summer corn is best salty, so be liberal with the salt. I don’t know you so I won’t tell you exactly how much, but use kosher or sea salt and don’t skimp.
- 3 ears of fresh corn on the cob
- ¼ cup of red onion, finely diced
- 2 Tablespoons coconut oil
- Salt and pepper to taste (but a lot)
- Peel the husk and then slice the corn off the cobs (raw)
- Dice the red onion
- Put the corn and the onion in a non-stick pan (I use a ScanPan, one of my favorite kitchen tools)
- Add the coconut oil
- Sauté over high heat, stirring almost constantly. And WATCH OUT because the corn will actually pop. Which surprised me the first time. The good news is that you only have to sauté for five minutes or so, until the onions are browned and the corn is dark golden.