Vacationing in Aspen, we came across some beautiful Olathe sweet corn. Our Colorado corn can be really good at the end of summer. Lazy day rummaging through my hosts’ cookbook collection I found a side dish to try. Only thing was that we wanted a main dish. The recipe (from Gourmet) admonished the reader not to try to improve it . Hmmph. A challenge. What we ended up with was nothing like the original. I decided to use our favorite way to spice up something bland; marinate it in hot sauce. We didn’t have Franks Wing Sauce that day and we used an exotic Hawaiian hot sauce, though I can’t remember the name. Franks always works though. I tried it again when I got home and it was still great.
4 ears corn
Basil and or mint
1-2 Large Tomatoes
Franks Wing Sauce (regular)
Peel the shrimp if necessary. Pour ¼ c. Franks Wing Sauce in a bowl. Add shrimp. Set aside to let marinate while preparing the rest.
Remove the corn from the ears. A bundt pan helps here putting the corn in the circle and scrape down so the kernals fall into the pan.
Melt 1T butter in a frying pan, add 1T olive oil.
Drain the shrimp, leaving the residual sauce on. Saute shrimp until pink and curled, about 2 minutes. Sometimes the shrimp will exude liquid. If that happens reduce the sauce or drain again.
Remove shrimp to a plate and set aside. Melt one more Tablespoon of butter to the shrimp pan, now empty. Add corn and sauté for 2 minutes, or till warm. Add the reserved shrimp and chopped tomatoes. Pepper generously and salt with celtic salt.
Remove from heat and tear basil and mint on top and serve.
It’s super fresh this way. But a little bacon would be nice…