thai-glazed skillet corn with cotija cheese
Well, here we are – right in the middle of no man’s land.
This is the time of year when summer and fall purists battle it out. The bounty of summer produce is still piling up, but with cooler temperatures and leaves starting to turn, it’s hard not to believe fall hasn’t arrived. That, and Pinterest has been taken over with 4,256 versions of pumpkin bars and bread.
Rather than get my unmentionables in a twist on which side to chose, I’m going Swiss neutral. Because maybe I want to have another weekend full of caprese salad, skewers, burgers, tater tots, and pizza. And then the next weekend, maybe I want to whip up a few dozen of my famous chocolate chip pumpkin muffins. without getting the green stink-eye from my garden. Ya feel, me?
Well, today’s “no-man’s land” du jour is something that I can’t get enough of. As in, I will be making this dish into the blistering cold winter months using frozen corn, naturally. With fresh corn still in season, I wanted to highlight this summer veggie-carb with a little sass. So I added pumpkin! Just kidding. Maybe.
Even though, pumpkin is technically in season, I stuck with the usual summer suspects – grape tomatoes, Thai chilies, peppers, and limes. Mix these fellows along with grilled corn and a brown sugar-soy glaze, it will make summer and fall purists…ooooooohhhhhh and aaaaaaaaahhhhhhhh.
Seasonal Eating Series:
My talented and fantastic friend, Becky, author of The Vintage Mixer, and her husband Josh, are showing us that eating seasonally can be fun! Each month they will provide a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.
Not only do they provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!
Aimee – Simple Bites – Honey-Sweetened Peach Lemonade
Annalise – Completely Delicious – Apple Fritter Waffle Doughnuts
Becky – Project Domestication – Green Onion & Chive Yogurt Dip
Molly – My name is Yeh – pumpkin cake and semifreddo push pops
Lindsey – Cafe Johnsonia – Quinoa Pizza with Stone Fruit, Chiles, and Queso Fresco
Becky – Vintage Mixer- Coconut Macaroon Filled Peaches
Kelley – Mountain Mama Cooks – Crispy Eggplant Tacos with Cilantro Sauce
Heidi – Foodie Crush – How to Make Hatch Chile Salsa Verde
Lauren – Lauren’s Latest – Best Ever Caramel Apple Cinnamon Rolls
Liren – Kitchen Confidante – Baked Ziti with Roasted Eggplant and Peppers
Kate – Cookie and Kate – Roasted Grape Crostini with Brie and Thyme
Thai-Glazed Skillet Corn with Cotija Cheese
1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon fish sauce
Squeeze of lime juice
2 tablespoons unsalted butter
4 cups corn kernels
1/2 red onion, diced
1 red pepper, diced
1 thai chile, diced
1/2 cup cotija cheese, grated
lime wedges, garnish
green onion, sliced, garnish
salt and pepper to taste
In a small saucepan, add coconut milk, soy sauce, brown sugar, fish sauce, and lime juice. Bring to a slight a boil and cook until thickened and almost syrup like. Remove from heat.
In a 10-inch cast iron skillet, melt butter. Add the red pepper, red onion, corn kernels, thai chile and s&p. Saute for 5 to 7 minutes until softened. Add 1/4 cup of the thai glaze and stir. Cook for another three minutes until everything is combined. Remove from heat. Garnish with cotija and green onions.
adapted from Food and Wine MagazineAll images and text ©
love, this corn!! Seriously, the flavors sound incredible!
Thank you, Tieghan!
This sounds like a beautiful array of flavors!!! I need to make this!
You would love it Jenna! xoxo
Omg. I’m out of fish sauce and I keep forgetting!!!!! Good reminder. PS I’m with you in no man’s land. We are still neck deep in corn, peaches and blueberries but I love me some fall too so no judgment. 😉
Ha! Why do I feel that we are the only people with fish sauce problems? LOL! And yes, here’s to enjoying both summer and fall!
Ooooh! This looks delicious! Love everything about it.
I love skillet corn (year round). Yum!
Me too! Thanks, Bri!
Pingback: Baked Ziti with Roasted Eggplant and Peppers | Kitchen Confidante
Talk about an ear full of flavor [bahhhaaaaa, ok sorry, it sounded funnier in my head]
BAHAHAHA!! Love it:)
Helloooooo beautiful! That corn is calling my name!
I’m not QUITE ready for pumpkin yet, although I did cave this weekend and had my chocolate chip bagel with pumpkin cream cheese, and I might have to cave this weekend and get a PSL. BUT my meals are still consisting of summer-like ingredients, I’d love to get my hands on this! Corn is still insanely cheap and seriously sweet here, so I’m going to soak it up!
Mmmmm….pumpkin cream cheese sounds amazing! But yes, totally soak up that corn! Nothing beats it right now!
Ohhh, that caramelized corn is just shouting my name!
Pingback: Honey-Sweetened Peach Lemonade | Simple Bites
I’m loving this no-man’s land! We get the best of both! And there is no way I am ready to say goodbye to summer corn – this skillet is full of all the flavors I am ga ga over!
Pingback: Coconut Macaroon Filled Peaches | Vintage Mixer
Pingback: Best Ever Caramel Apple Cinnamon Rolls | Lauren's Latest
This looks so good, I need to figure out where to find cotija cheese so I can try this corn. I’ve been seeing it in all sorts of recipes lately but have never seen it at the store!
So glad I’m not the only conflicted one – I’ll eat pumpkin oatmeal for breakfast and then devour peaches and tomatoes and corn the rest of the day!
I’m pretty hooked on anything Asian/fish-saucy/Thai-tasting right now – this sounds fabulous!
Love the flavors in this dish. And I like that you called corn “veggie-carb”. So true! I’m totally using that from now on!
You had me at thai chiles! I love skillet corn way too much probably. I’m definitely going to try this!
Love this.. its like veggie overload but in the best most delicious way possible Lauren.
And the little seasonal guide.. yeah … awesome! Need to print this off to keep in front of me at all times!
Totally loving everything about this!
Totally feel you! I’m all over PSLs and grilled corn right now… why not have the best of both worlds while we can, right? Love this skillet corn — now I know what to do with that extra fish sauce I’ve got!
I would eat the entire skillet full of this, absolutely loving the flavors!!
I so love that EVERYTHING is in season right now! But not gonna lie…if I see one more pumpkin bread recipe, I might punch some one. Just saying. 😛
Pingback: Friday Faves
This corn looks so so delicious!! Those chilies – uhmazing!!!
This looks amazing lauren! I love everything about it!
I love everything about this Lauren!
Pingback: Caramel Apple Cinnamon Rolls