As winter approaches and the items at the farmer’s market shrink, there are few things that I look forward to like pomegranates. I just love, love, love those little juice popping morsels. True, to release them from the confines of their skin one must never wear white nor fear stained hands. I really feel the work is worth it. And besides, when was the last time your kitchen counter looked like a scene from Dexter?
I always ate pomegranates as a fruit until I moved to Los Angeles and a co-worker brought this incredible dish of corn and pomegranates–symmetry in a bowl. When I asked how she prepared the dish and this is the exact quote, “Open a can of corn, dump into bowl. Buy pomegranates from Trader Joe’s dump into the same bowl. Stir.”
Since Carla downloaded her recipe I have substituted fresh corn for the canned.
(Nothing says organic and unsprayed like a worm and a bit of fungi or huitlacoche or corn smut).
Added a bit of garlic and onions. The taste is heavenly, the task extremely easy, especially if you use TJ’s prepped pomegranate seeds.
Corn and Pomegranate Saute
- 4 ears of corn husked and cut kernels off the cob
- 3 cloves of garlic chopped
- half medium sized red onion chopped
- 1/2 cup water
- 1 container of cleaned pomegranate or 1 whole pomegranate with seeds separated from fruit.
- Heat a large saute pan. Heat it a bit more.
- Add corn. Let it sit on the hot pan a bit. You want it to caramelize a bit (not burn). Stir.
- Add water. Bring to boil. Stir.
- Add chopped garlic and onion. Reduce heat of pan to medium and cook for 3-5 minutes until garlic and onions are soft. Season with salt and pepper.
- Place cooked corn in bowl.
- Add pomegranate seeds.
- Eat. Yumm.