Of the few great food blogs out there dedicated to local, organic fare, Sprouted Kitchen is tops. Every week, Sara Forte dishes up easy and delicous recipes with stunning photography courtesy of her husband, Hugh.
For those of you still hanging on the last shreds of summer, Sara's Sweet Corn Ceviche is just the creation you've been waiting for. But act quick. Corn season just wrapped up, so this could be your last chance for the fresh and seasonal stuff. Because, as Sara notes, "this recipe is only as good as the ingredients you use."
SWEET CORN CEVICHE // Makes 2 Cups
Inspired by a picture in Food&Wine
I paid attention to chop the ingredients pretty small, as I wanted the corn to be the star, and the rest to merely compliment – I really think this made a difference.
2 Farmstand Corn Cobs
Zest and Juice of one Lime
1 Generous Tbsp. Extra Virgin Olive Oil (use the good stuff)
1 Green Onion, finely chopped
1 Serrano Chile, seeded and minced
1/4 Cup Chopped Cilantro*
1/4 tsp. Sea Salt
1. Shuck the corn and use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
2. Add the zest and juice of the lime, good olive oil, green onion, serrano and stir to coat. Add the cilantro and sea salt and give it another stir. Let it sit for at least 30 minutes before eating for the flavors to blend. Taste for salt. Keep in a covered container in the fridge, it gets slightly more spicy with age.
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