Deconstructed Street Corn

Deconstructed Street Corn

Photo by

  • Prep Time


  • Total Time


  • Servings

    - 8


  • 2

    tablespoons olive oil

  • 1

    jalapeño, finely chopped

  • 6

    cups corn kernels (shaved from about 12 ears)

  • Pinch of salt

  • ¼

    cup chopped fresh mint

  • 2

    tablespoons balsamic vinegar

  • cup freshly grated Parmesan


Heat oil in a large skillet set over low heat. Add jalapeño and sauté 2 minutes. Increase heat to medium, add corn and salt and cook, stirring occasionally, 5 minutes. In a large bowl, toss corn, mint and vinegar. Add Parmesan and toss again. Serve cold or at room temperature.


Facebook Conversations