An Easy Vegetarian Dinner That Starts With Corn
The New York Times
Seared on a sheet pan with crisp pillows of tofu and green chiles, corn kernels are the center of this summery recipe.
Corn on the cob may get all the attention, but I’m here to make the case for corn off the cob, which is superior in so many ways.
First of all, it’s egalitarian, suitable for middle-schoolers in braces, seniors in dentures and really anyone who doesn’t carry floss around in their pocket. It’s also faster to prepare, because slicing the kernels off the cob generally takes less time than waiting for a giant pot of water to come to a boil. As a bonus, you don’t have to wash that big awkward pot in the sink afterward.
That said, it helps to have a good kernel-removal technique. My favorite is to lay the ears flat on the cutting board to slice off the kernels, rotating as you go. This is not only easy, but also surprisingly tidy, allowing the kernels to fall into a neat pile rather than catapulting them all over my kitchen.
In terms of precious summertime fridge space, loose kernels take up less real estate than whole ears, leaving room for the many watermelons I seem to keep lugging home. Packed in a container, the kernels will keep for two or three days, after which, if there’s any left, I’ll stick them in the freezer to brighten my winter. Corn that I freeze myself seems to taste better than the frozen stuff I can buy, perhaps because it feels so virtuously thrifty. Or maybe it just satisfies my summer urge to preserve food as lazily as possible, without the hassle of canning, pickling or jam-making.
Once you’ve got your kernels at the ready, corn off the cob is an excellent foundation for a weeknight meal.
For this recipe, I go the sheet-pan route and roast the kernels at high heat, which turns them golden at the edges and a little chewy. Sweet corn goes well with bold, spicy flavors, especially chiles, both powder and fresh. Here, I season the corn with chili powder (a mix of ground chiles, black pepper and other spices), and balance it out with the tangier heat of sliced jalapeños and a poblano.
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