Spicy Corn Medallions


This is definitely my favorite way to eat corn.  I got this recipe years ago from The Two Hot Tamales – Mary Sue Milliken and Susan Feniger.  They use this corn for a garnish on the Peruvian Stew.  The spicy cayenne marries the sweetness of the corn and the tang of the lime juice.  Please note – when slicing the corn into medallions, be very careful not to slice your fingers!  It is easiest with a cleaver.

Susan Feniger just opened a new restaurant in Los Angeles called Street.  It’s street food from around the world.  What a great concept!

Spicy Corn Medallions

Serves 6

2 Tbs unsalted butter
3 ears of corn, shucked and cut into ½” slices
1 tsp cayenne pepper
Juice of ½ lime

Melt butter in a skillet over medium / high heat.  Add corn and sprinkle with cayenne.  Sauté until the corn gets brown on the edges.  Squeeze the lime juice over and serve.


One thought on “Spicy Corn Medallions

  1. Pingback: 2010 in review | Blythe's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s