Spicy Pan-fried Corn and Edamame Salad

This might be blasphemous, but I don't like corn on the cob. There. I said it. So, when I received 5 ears of corn in my last CSA box, I did not jump for joy. Fortunately, I discovered a deliciously simple way to cook corn that offers endless possibilities and not just the same old buttered and salted corn on the cob.

Initially, I thought I would strip the corn of its husks and grill it so that it had a nice charred quality to it. However, after 10 days of saying I would do this and still not mustering the motivation to grill the corn, I brainstormed other ideas...

Eventually, I sliced the raw cornels off the cob and fried them with some olive oil, garlic, and a Thai chili in a hot cast iron pan for about 15 minutes. This unto itself is delicious, says the corn-hater. Squeeze a little lime on it, and it is out of this world. 

Corn cooked this way can be eaten just like it is or can be used in a myriad of salads. I love edamame so I adapted a recipe from Veganomicon (by Isa Chandra Moskowitz and Terry Hope Romero) and the dish exploded with wonderfulness. The recipe below calls for 3 ears of spicy pan-fried corn, but make extra. I imagine it will be great with black beans and quinoa or in a salsa or a vegetable medley soup or even a bisque! 

On another note, I recently returned from a relaxing and rejuvenating vacation at a lake resort in central Minnesota. While there I cooked to my stomach's content and didn't take a single picture... So hopefully I'll get to make the following recipes again: 

When I did return home, I had a craving for a completely unhealthy chocolate cake. So I made one and pretended that it was healthy by adding cacao nibs to the batter and the frosting. Just lovely.

Spicy Pan-fried Corn and Edamame Salad
Serves 6 (side dish servings) Adapted from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

3 ears of corn
1 Thai chili
3 cloves garlic
2 teaspoons canola oil

2 cups frozen edamame, shelled
2 tablespoons toasted sesame seeds

2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons tamari, low sodium

  1. Using a sharp knife, slice the cornels off of the cob. Mince the garlic and the Thai chili. Heat the oil in a hot cast iron pan, and then add the corn, garlic and chili to the pan. Stir to cover with oil. Let cook for about 15 minutes stirring infrequently to help get a nice charred flavor on the corn. Remove from heat and let cool. (This can be done several days in advance.)
  2. Bring a pot of water to boil. Add the edamame and let cook for about 5 minutes. Drain and rinse with cold water. Stir into the corn along with the sesame seeds.
  3. Mix the dressing ingredients together. Pour over the edamame mixture. Chill for at least 30 minutes. Enjoy!

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