Here’s a quick recipe right in time for the Jewish New Year. Corn is NOT a traditional Jewish food since it is native to the Americas. (If they’d had it in ancient Israel, I’m sure it would have become traditional in no time flat.)Honey is as traditional as the Jewish New Year gets, however. Serving one’s guests dishes flavored with honey wishes them a sweet New Year literally and figuratively. Two years ago I posted a recipe for honey cake. Last September I shared a recipe for honey chicken from Kosher.com.
This year I’m making my honey dish even easier.
I came across the idea for this recipe last year on a visit to Texas. Knowing my love of food, my hostess, Mary Cantu, took me to Central Market—an amazing emporium exploding with fresh food and Texas products.
Corn had just come into season in San Antonio, and a Central Market employee was serving it sautéed with native wildflower honey at a demo table.
The next day I called the store and talked to Emily Carlos, who told me that the recipe was based on a dish her grandmother used to make.
Unfortunately, Emily didn’t actually have a recipe. She just said, “Take fresh Texas corn sliced off the cob. Sauté it in a little butter with salt and pepper, and drizzle in a little wildflower honey.”
The proportions below were just a guess—but a very delicious guess! Naturally, I used fresh Massachusetts sweet corn instead of importing it from Texas.
I threw in the chipotle on a whim, and I liked it a lot. It adds excitement to the New Year in addition to the honey’s sweetness.
Happy Rosh Hashanah……..
Honey Corn
Ingredients:
2 teaspoons butter
2 cups raw corn kernels
salt and pepper to taste
1 tablespoon honey
a pinch of ground chipotle pepper (optional but good)
Instructions:
In a small nonstick skillet melt the butter. When it starts to “talk” to you stir in the corn and sauté for 3 to 5 minutes, until it looks cooked. Stir in the salt and pepper, followed by the honey and chipotle (if desired).
Serves 2 to 4, depending on what else is being eaten.
This has my mouth watering. Can't wait to try it.
ReplyDeleteOh my gosh, Rosh Hashanah snuck (sneaked?) up on me. I knew next Friday was Yom Kippur. What's not to love here? Butter, fresh corn, a little honey and some hot stuff! Will definitely try this one.
ReplyDeleteYum! I love simple and delicious recipes like this! When you have fresh, sweet corn, only a few things are necessary! (One of my favs is lime zest and chili powder!) Thanks Tinky!
ReplyDeleteI tried your recipe tonight and it was a great way to start the New Year! Very creative. L'shanah Tovah!
ReplyDeleteSame to you, Myrna! So true, EveryDay, and I love the lime/chili idea. Adelaide and Grad, I hope you love it. And yes, Rosh Hashanah crept up on me, too. (Note the change of verb to avoid snuck/sneaked dilemma!)
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