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Categories:Viewed: 31 - Published at: a year ago
Ingredients
- Pan-grilled corn with chile
- 4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
- 2 tablespoons corn oil
- 4 medium tomatoes, cored and quartered lengthwise into wedges
- 1 tablespoon sugar
- 2 teaspoons soy sauce, more to taste
- 2 teaspoons sesame oil, more to taste
- Salt and freshly ground black pepper
- Chopped chives, parsley or cilantro for garnish, optional.
Method
- 1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl.
- 2. Wipe skillet with a paper towel, add oil and turn heat to high. When oil is almost smoking, add tomatoes. Cook, undisturbed, until they are nicely browned and slightly softened, about 2 minutes. Turn, sprinkle with sugar and cook for another 2 minutes.
- 3. Combine tomatoes with corn in bowl and drizzle with any pan juices. Sprinkle with soy sauce and sesame oil. Cool to room temperature, then taste and adjust seasonings with soy sauce, sesame oil, salt or pepper as needed. Garnish if you like, and serve.
