Andrew Carmellini's Fabulous Spicy Summer Corn with Pine Nuts
August 9, 2010 
A few people have asked me why I haven't been posting every week this summer. Well, to be truthful - I've been busy enjoying summer. As Brian says, "life's short and the clock's running". There's been a lot to do around here, we've had lots of company and I've been trying to keep up with my garden:
And probably doing a little too much of this:
Well, actually, I don't think you can do too much of that.
I did want to give you an update on my fig tree status. Back in April, I showed you my little fig trees that I ordered. They are the Chicago Hardy and I am attempting to grown them here in Michigan. I know people who have been successful with this variety in colder climates. Here are pictures of what they looked like in April and one of them this week:
I think it likes it here, don't you? Maybe I will actually get some figs next year. I'll keep you updated.
One of the great things, of course, about summer is all the great fresh produce. We are lucky enough to have a family who grows terrific sweet corn right across the road from our subdivision. I wanted to share this really great recipe from Andrew Carmellini, the great mind behind Locanda Verde in NYC and the author of one of my favorite cookbooks, Urban Italian. I absolutely love his cooking style and this recipe is terrific. The combination of really fresh, sweet corn and the banana pepper and pine nuts is really different but is just right. Give it a try. It's simple to make and a perfect side dish for some grilled meat. It cooks up in less than ten minutes.
Spicy Corn with Hot Banana Pepper and Pine Nuts
from Urban Italian by Andrew Carmellini
for a printer friendly recipe, click here
serves 4-6
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small onion, diced, about 3/4 cup (I used red onion)
- 1 hot banana pepper, sliced (about 1/4 cup)
- 6 ears of corn, cleaned and kernels sliced off the cob (about 5 cups)
- 1/2 teaspoon sea salt
- 1/2 cup pine nuts, roughly chiopped
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
Instructions:
Heat the olive oil and the butter together in a large saute pan. Add the onion and cook until soft, 1-2 minutes. Add the banana pepper and cook for 1 minute.
Add the fresh corn to the pan and stir. After 2-3 minutes, add the salt. (Don't put the salt in any earlier: you want tht ecorn to retain its moisture.) Continue cooking until the corn is cooked through and takes on some spice from the peppers, about 5 minutes total.
Remove the pan from the heat and sprinkle with the pine nuts, basil and parsley. Serve immediately.
Reader Comments (21)
anything with fresh summer corn is a winner in my book! This sounds like the perfect combo of sweet corn and spice from the peppers - my boyfriend will love it!
So happy you are having fun summer, playing golf and growing figs and creeping jenny.I visit your site often hoping for a post, but as you say, there is life to be lived, particularly in the summertime.
Every recipe I have made from your website has turned out simply scrumptious. Thank you for sharing your charming family stories and delish recipes and stylish presentation. You are very generous with your talents>
I've been thinking about you, I pictured you in Italy somewhere and soon to come back with all your photos from your travels. Looks like your having just as much fun at home and enjoying your summer, the way we all should. Have fun, I'll always be checking in here.
missed you...and so glad to see this post. you always give me such inspiration!!
i can taste the corn in your photo- cant wait to try this one. and those fig leaves are simply gorgeous!
Glad I found your site - great recipes & info. I can see you like gardening as I do. My second greatest passsion only to cooking & baking of course. You actually got me started making my own bread everyday - so easy! I make my own pizza so really no difference. (I should have started a long time ago) thanks for that & I look forward to your future posts. From another fellow (proud) Sicilian & food nut- Thanks.
I've been to Locanda Verde a few times, and their crostini is to die for!
Glad you are enjoying your summer!
I have enjoyed your zucchini lasagne recipe now 3 times! (as has my guests!).
My Kadota fig tree on my patio has been pathetic. It only gives me about 9 figs in September, and the birds seem to get about 5 of them!
I posted a fresh fig recipe for the grill today.
Enjoy!
Isn't this just what we all want to be eating in the middle of summer? It looks just about perfect - and what a great pairing fresh corn and pine nuts make. Beautiful photos as usual, Elaine.
I just love your blog. It is always so interesting and so artfully executed. Your fig tree looks very happy. Love the corn post. Enjoy the waning days of summer.
This is totally new to me, but like all Italian cooking makes perfect sense!
Just made this for dinner tonight. It was absolutely wonderful. Big hit. Thanks for your blog. It has changed the way I cook and the way my husband and I eat.
The banana capsicum ( as we call them in Australia) are almost ready in the garden - this will be a great recipe! Thanks!
Sounds delicious. Amazing photos!
Cheers,
Lia.
This corn looks so refreshing. Glad you're enjoying your summer! Beautiful fotos as always : ) xoxo
Glad you've enjoyed your summer, and I'm also glad you decided to share this yummy corn dish with us. I'm always on the lookout for new ways to eat my veggies!
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Really nice dish I think this is very tasty I will try to my level.
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