charred corn and sage by Gwyneth Paltrow and Julia Turshen
September 06, 2018
Corn season is generally June to October. Since we’re nearing the end of this beloved grain’s moment under the sun, I thought I’d share this Charred Corn and Sage dish from It’s All Good. It’s a favorite of mine for three reasons. First, I love this dish because it’s healthful. There are no processed ingredients. Corn, which gets a bad rap for being a starch, is actually quite low on the glycemic index. It also contains higher amounts of antioxidants than most other cereal grains. It’s especially rich in carotenoids, which promote eye health. Second, I love this dish because it is easy peasy. Finally, I love this dish because it doesn’t taste easy peasy. Your family and friends are going to think you’re next level.
4 fresh ears of corn
2 tablespoons extra virgin olive oil
1 small yellow onion, peeled and finely diced (about 1 cup)
6 fresh sage leaves, finely minced
Coarse sea salt
Remove the kernels from the corncobs and discard the cobs. Set the kernels aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring now and then, until very soft and barely brown, about 15 minutes. Turn the heat to high and let the onions take on a bit of color; it should only take about 1 minute. Add the corn kernels and the sage. cook, stirring now and then, until the corn is softened and a bit charred around the edges, 4 to 5 minutes. Season to taste with salt and serve immediately or at room temperature.
from It’s All Good by Gwyneth Paltrow and Julia Turshen