Deconstructed Street Corn

By ltrodrigu

Ingredients

• 2 tablespoons olive oil
• 1 jalapeño, finely chopped
• 6 cups corn kernels (shaved from about 12 ears)
• Pinch of salt
• 1/4 cup chopped fresh mint
• 2 tablespoons balsamic vinegar
• 1/3 cup freshly grated Parmesan

Preparation

Step 1

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.