Wednesday, August 6, 2008

Snap Peas and Corn Off the Cob

These sure ain't your mama's peas and corn! I don't think there's a soul in this region that bring themselves to eat frozen vegetables after tasting the bounty available at our three weekly farmer's markets. I abhor peas in any other state but perfectly fresh, and these were right on the money. Great, fresh, sunny flavor coupled with the sweet earthiness of the corn, freshly cut off the cob. It was a great side to pair with the Balsamic Marinated Steaks This is even easier than the Parmesan Corn Off the Cob I tried out last week.

It only takes a moment, and hopefully, like any sane person would(or at least someone with ready access to farm fresh food) you'll eschew canned and frozen vegetables for an eternity. Boo on yucky peas!

Snap Peas and Corn Off the Cob

Serves 2

12-15 Fresh Snap Peas, in the pod
2 Ears of Corn
1 tablespoon Butter
Sea Salt and Freshly Ground Black Pepper

1. Snap both ends off the fresh peas, leaving the pod intact. Cut the kernels off the corn cobs, discard cob/save for another purpose. Combine peas and corn in mixing bowl, season to taste with salt and pepper.

2. In a medium skillet melt butter, cook peas and corn until heated through and crisp tender. Peas will turn a brilliant green. Be sure to not overcook.

3. Serve immediately.

No comments: