My sous chef went to a minor league baseball game a few weeks ago, and he came home raving about a food item he had during the game. Since I’m skeptical of pretty much all stadium food, I was both intrigued and nervous to ask him what it was. It turns out, it was a corn stand that sold corn on the cob with a pretty cool seasoning combination, and we decided to try to recreate it in an off-the-cob version! It was as good as he said it would be!
Time: 20 Minutes
- Corn on the Cob (Frozen corn can work in a pinch, but we like fresh) (one ear is a good serving).
- Parmesan Cheese
- Smoked Paprika
- Shuck your corn, and use a paring knife to remove the corn from the cob into a large bowl.
- Dice your onion.
- Heat some butter in a pan, and when it’s melted, add your corn and onion to the pan.
- As your corn and onions sauté, sprinkle in some smoked paprika and salt.
- As your onion turns opaque and begins to caramelize, and your corn starts to brown as well, sprinkle in some parmesan cheese.
- Plate, top with a little more parmesan cheese, devour, and enjoy!