New Favorite Recipe

Some people take lots of pictures as they cook. I don't. But I can still picture this great corn and rice side dish that I made this evening. It was supposed to be quinoa with corn and scallions. But we've been infested by grain/flour beetles since I came home from DC last fall. The quinoa didn't make it. Luckily, I found a bag of shelf stable rice with lime and coconut milk from Trader Joes. To the rescue.

2 ears of corn, cut the kernels off and scrape the cobs for the creamy insides.

1 jalepeno chile, seeded and diced.

Sauté these in a little olive oil. It might have been better to brown the corn a bit more than I did. Maybe it would be good to start with the corn so your eyes don't burn with the browning chile bits.

4-5 scallions, sliced thin up to the deep green. Add to pan.

1 bag of TJ's rice with lime. Add to pan.

I added a little water to scrape the browning bits off the pan and make the rice a little fluffy.

Juice from half a lime. It's what I had.

A little smoked salt, if you have it.

A cup of chopped cilantro. Add at the end. The original recipe calls for mint. Maybe that would have been good. The TJ rice has basil in it. Maybe you could substitute a basil/flat parsley mix. The green looks really good with the yellow corn.

I will be making this as long as there is fresh corn at my farmer's market. Although I imagine you could use frozen corn, that seems soggier to me. The fresh corn has a bite that I like.

Can you picture it? Pretty, hunh?