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Tuesday
Aug302011

SWEET CORN CEVICHE



There is all this chatter about 'back to school' and I feel like I just got in the summer mood! Not that other people going back to school means that much to me, but I know what is coming. It is just around the corner when people will start talking pumpkin and apples and the holiday Starbucks cup. I still need to go for another swim in the ocean, have a beach picnic and make popsicles! Let's just enjoy the corn and tomatoes and peaches a bit longer. I can see those of you in other parts of the country, the ones enduring some crazy weather patterns, shaking your head.

As simple this recipe is, it needs some defense in case you are thinking it looks too basic. First off, I used the corn I got in my CSA basket this week from the organic farm down the road and OH MY goodness, it was unbelievable. It's the end of August, and if there is ever a time to find sweet, creamy corn from a farmstand or farmers market, it is now. I've watched enough documentaries on the food system to make the effort for organic corn, and besides the ethics of it, the flavor and texture is completely different. The raw corn kernels marinate and soften up a bit, absorbing all the flavor (hence 'ceviche'). You could very well eat this as a side salad, in a quesadilla, mix it with a bit of queso fresco and use it as a condiment for whatever you're bbq-ing. The finely chopped serrano brings the perfect amount of heat, enough to warm up your mouth but not send you searching for a drink. I know I already said this about the tomato soup, but I mean it, this recipe is only as good as the ingredients you use. It is raw corn after all.

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.

* I know there are people who despise cilantro, but don't let that deter you from making this. You could substitute 2 Tbsp. finely chopped, fresh oregano leaves. It won't be quite as 'mexican' tasting, but it does need a fresh herb, and this is the second best option.

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Reader Comments (68)

I am pretty sure I could eat this every meal. Super simple and a last hurray to the freshest produce available as we enjoy the sweet fall bounty.

August 30, 2011 | Unregistered CommenterMichelle

This sounds so delicious! I've been leaning towards serranos more than the harsh jalapenos lately. I can't wait to try this with corn from our garden-thanks! And I'm with you--fall is coming too soon! I've already seen some pumpkin & apple recipes!

August 30, 2011 | Unregistered CommenterDessertForTwo

My nails are yellow, I just had my first dip in a pool yesterday...so I, too, am just now experiencing summer for the first time and I so don't want it to end now. I can get used to this! And corn...so not ready to say bye to that, too.

Mmmm. It's always the simplest things that are the most delicious. I love eating raw corn. I'll eat it right off the cob like an animal when no one is looking!

August 30, 2011 | Unregistered CommenterMyFareFoodie

Just perfect. Summer corn doesn't need much adornment. I have been loving the farm fresh corn these last few weeks as I too hold on to the fleeting moments of summer.

August 30, 2011 | Unregistered CommenterMelissa

I think the pictures are gorgeous and the corn ceviche looks delicious. It takes restraint and respect for the beauty of perfect ingredients to cook this way. Nothing to defend. Lovely!

August 30, 2011 | Unregistered Commenterla domestique

This looks wonderful! I also immediately thought about the possibility of adding peanuts for a bit of protein.

August 30, 2011 | Unregistered CommenterMelinda

This is a perfect summer dish and as we are heading towards summer here in Australia I'll have to try this! Love those colours!

August 30, 2011 | Unregistered CommenterMaria @ Scandifoodie

This looks amazing! We are in 'back to school' mode around here, but I am also feeling the need to hold onto summer flavors for just a bit longer. As much as I love fall it leads to cold winters and I just can't think that far ahead yet.

August 30, 2011 | Unregistered Commenteralison

I agree wholeheartedly with la domestique... nothing to defend and plenty to inspire! A lot of the recipes made again and again in our house are simple ones, especially those that let delicious fruits and veggies shine in their own right with a few carefully chosen accents. I don't know anybody who cooks "un-basic" all the time, and we all need ideas for those simple, mindless nights too, right? :) I've never attempted homemade ceviche or really even thought about trying, but I sure am thinking about it now!

P.S. Forgot to add- we here in the South are gearing up for at least another few weeks of summer too! I am definitely still in peach mode rather than pumpkin mode. :)

August 30, 2011 | Unregistered CommenterSharon (again)

I made basically this exact thing yesterday but with a lot more stuff in it...black beans, tomatoes and red onion to be specific. SO GOOD! I dip corn chips in it like salsa :)

August 30, 2011 | Unregistered CommenterStephanie

yea girl. yum!

August 30, 2011 | Unregistered Commenterlesley graham

Yum, this looks delicious! I love the flavors of cilantro, hot peppers and lime, and they're even better paired with corn! I feel this pull between summer and fall too: in San Francisco the summers are cold and foggy but the falls are sunny and warm! So yes, I'm ready to start savoring the sun that's beginning to peek through and enjoy summer-ness.

August 30, 2011 | Unregistered CommenterAndrea

Oh, I love sweet corn and with these ingredients, I'm in heaven! Thinking I need to make a trip to the market now...

Looks delicious.

August 30, 2011 | Unregistered CommenterDenise | Chez Danisse

Yummmm! If this is half as good as that summer corn chowder last year, I'm all over it!

August 30, 2011 | Unregistered CommenterMollie

Simple and delicious. I want the summer to never end.

August 30, 2011 | Unregistered CommenterHelene

I'm always surprised at what a difference in chopping can make to a recipe! So yes to small dices - I'm sure it was incredible and so fresh for this season. Delicious.

August 30, 2011 | Unregistered Commenterkickpleat

Perfect timing! I'm cleaning out the fridge before we go on vacation and have exactly 2 corn ears left and everything else except for the Serrano to make this. Maybe I'll just sub in some cayenne to heat things up a bit! Thank you!

August 30, 2011 | Unregistered CommenterJacqui

Perfect! I bought 8 ears of organic corn for a cook-out last night and we had so much food and such little grill space that we only used half. Now I know what to with it! Thanks, Sara!

August 30, 2011 | Unregistered CommenterCookie and Kate

Yum!! I think the more basic it is, usually the yummier it is :) I'm a big fan of a corn salad / salsa so will be giving this one a try!

August 30, 2011 | Unregistered CommenterNatashia@foodonpaper

I am having a love affair with corn right now so this recipe is perfect!! Thanks, Sara!

August 30, 2011 | Unregistered CommenterEmily

Oh. My. Word.

a) GORGEOUS shots.

b) I could face-plant that corn. Dear goodness.

c) there is no c, but there SHOULD BE.

August 30, 2011 | Unregistered CommenterBev Weidner

i almost cried when i saw all the halloween candy piled up on the store shelves. i say, T O THE BEACH! miss you, but your posts make me feel like we talk more than we actually do ;) jar is headed your way tomorrow.

August 30, 2011 | Unregistered Commentercourtney

Ooooh! This is summer in a jar, my friend. Perfect, super fresh corn and fresh cilantro with lime juice? That sounds absolutely glorious.

As a peruvian I always eat ceviche and this is a great way to eat this dish. We also add some onion. I love it with looots of lime juice :D

August 31, 2011 | Unregistered CommenterJimena

This sounds lovely! Sometimes the simplest things are the best :) Walking to the farmers market soon and will definitely grab some corn. This will be perfect with our tacos at the beach next week!

August 31, 2011 | Unregistered Commenteradrienne

How long do you expect this will last in the fridge?

August 31, 2011 | Unregistered CommenterElizabeth

@Elizabeth - It gets softer as days pass, but I'd expect it to last a week in an airtight container.

August 31, 2011 | Unregistered CommenterSara

Beautiful! Local corns are a very rare treat here in Finland but I have six cobs in the fridge now. Lovely simplicity and flavors once again! x

August 31, 2011 | Unregistered Commentertiina

fantastic pictures first off! second, I have a ton of corn and was browsing for ideas....this looks {and sounds} yum.

August 31, 2011 | Unregistered Commenterthe mixing bowl diary

As always I'm in love with this photography. The recipe sounds totally amazing too.

Kacie

August 31, 2011 | Unregistered CommenterKacie

Thanks so much! I ended up taking home 5 corn cobs from the markets today and I've been a bit stumped on what to do with them all (typical take up the special/impulse buy) - this looks yum.

This looks divine! I love eating raw corn, its like candy. I did something kinda of similar but made more of a salsa and I admit to eating 3 earns of corn by myself (fatty) I have to try this :)

September 1, 2011 | Unregistered CommenterNicole Franzen

mmm, i want to like this but i just can't do the cilantro. i know i know... how about subbing with fresh tarragon or basil? has anyone tried that? thanks!

September 1, 2011 | Unregistered CommenterAmy

I am definitely not ready to say good-by to summer just yet, but I'd like to say hello to a big bowl of corn ceviche! So fresh looking!

September 1, 2011 | Unregistered CommenterThe Rowdy Chowgirl

I just can't get enough of all the fresh corn right now! And for some reason, I did not realize (until this year) there is no need to cook! This recipe looks fantastic.

September 1, 2011 | Unregistered CommenterASHLEA

Just made this and it tastes great. I used a Hungarian hot wax pepper instead and it tastes great but remember to protect your fingers from the peppers burning side effects when you are cuttings. I didn't and an hour in my fingers still hurt despite several washes.

September 1, 2011 | Unregistered CommenterScott

I know just what you mean by not being ready for pumpkins and Starbucks Holiday Blend! (See my post of 8/17.) This looks so delicious I hope to eat it until the first snow falls!

September 1, 2011 | Unregistered CommenterHeidi

I'm with you on feeling that summer can't possibly be over yet because there are still so many summer things left to do! Also this corn ceviche looks great.

September 1, 2011 | Unregistered CommenterMaria @ Orchard Bloom

I tried this tonight & it was great! My wife raved about it.
Thanks

September 1, 2011 | Unregistered CommenterJohn Hutch

I just gave my ceviche its last stir, and the flavour is amazing. Can't wait to try it in 30 minutes :P Thanks for such a quick and fresh recipe. I love it!

September 2, 2011 | Unregistered CommenterCristel

[...] Sweet Corn Ceviche from Sprouted Kitchen (how can you not love the simplicity and the bright flavors of this dish) [...]

September 2, 2011 | Unregistered Commenter{Weekend Reads}

I am in end of summer denial too. This looks so simple and good.

September 2, 2011 | Unregistered CommenterLisa (This Little Piggy)

This looks delish! I can't wait to try it!

September 2, 2011 | Unregistered CommenterKaytie

This dish looks incredible, and I love how you capitalize on the beautiful fresh corn available right now. Why cook it and cover up the taste when it is so good?

September 2, 2011 | Unregistered CommenterKatie

yum. I wish that I could make this right now. I also wish that it wasn't a fact that summer in Alaska is over.... oh well; if I could find these ingredients I'd make this ceviche right away anyways!

September 2, 2011 | Unregistered Commenterbeck

I just got 12 ears of corn from my CSA today. I know what I'm going with it now! It will go perfect with our grilled grass-fed hamburgers and fresh tomatoes. Thanks!

September 3, 2011 | Unregistered CommenterDeliciously Organic

Oh, how I agree! I just bought watermelon for the first time this summer last week. The flavours of this sweet corn ceviche say summer, a season that I want to last a little bit longer so that I'll have time to make this recipe before being tempted by the early pumpkins already being sold at the market.

September 4, 2011 | Unregistered CommenterSasha

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