Olympic fever has taken hold of the Hawes household!
Seriously, turn the TV to NBC and leave it there. It’s the only station we need this week. Swimming prelims – I’ll watch them. Synchronized diving – Totally there. Women’s gymnastic – ALL OVER IT! Heck, you could toss on trampoline, skeet shooting or kayaking and I’d just keep on happily watching.
The Olympics just get me. I love rooting for the US. I love watching small countries taking home medals. I love seeing athletes living their dream. It’s like a giant bear hug of awesome.
This summer corn saute comes bearing a lot of love too. It’s a great way to take advantage of one of my favorite summer staples. This rendition has a bit of a Latin flare thanks to the jalapeño, lime and cilantro, but the concept is very versatile and the perfect home for any leftover bits in your CSA basket. Just chop, saute and season. Then use the time you didn’t waste in the kitchen soaking up more Olympic goodness.
Summer corn sauté
3 ears of corn
1 garlic clove, minced
1 small red bell pepper
1 small jalapeño pepper
1 Tbsp canola oil
¼ cup minced fresh cilantro
Salt and pepper
Cut the kernels off the corn. Dice red bell pepper. Seed and mince jalapeño, and mince garlic. Heat oil in a nonstick skillet over medium heat. Add garlic and peppers. Sauté for 3 minutes. Meanwhile, chop cilantro. Add corn; cook 5 minutes. Season with salt and pepper. Divide among two bowls. Squeeze lime juice over both and sprinkle with cilantro.