This is also the sort of thing that makes Eugene say, "You're using up all the delicious things at once!"
Damn straight, I am! (And I won't apologize for it!)
What we have here is THE perfect summer side dish: a Sweet Corn, Chorizo, and Date Hash. There are also capers and onions in it, but the name was getting too long. The capers are actually quite key to the whole dish, so don't even think about skipping them. They add this incredible briny, salty flavor that pairs beautifully with the milky corn and sticky dates. Every single time I took a bite of this that had the caper in it, I re-surprised myself with how perfectly they worked.
Maybe I should rename this recipe and give the capers their due...
Oooh...I bet you could even add a little sour cream or Greek yogurt, and roll this into soft tortillas for a bad ass taco.
And...yeah...I just couldn't resist the possibility of rainbow corn.
In hindsight, I should have bought three and tested the different methods, but I didn't. Maybe I'll do that next week. I'll post a pic on my Facebook page if I do.
You could also just put it right over the flame of your gas stove, roast them in the oven, or char them on a cast iron grill pan. Whatever you prefer!
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Sweet Corn, Chorizo, and Date Hash Recipe
Serves 4 as a side
4 ears sweet corn
Extra virgin olive oil
1 medium yellow onion, diced
Kosher salt and black pepper
1/2 pound Spanish chorizo sausage (about 3 links)
1/4 cup sherry (substitute vermouth or chicken broth)
1/4 cup dates, pitted and diced
3 tablespoons capers in brine
Preheat broiler. Rub corn with oil and place on a baking sheet under the broiler, turning every 4 minutes until cooked and slightly charred. (You can also grill or roast the corn, if preferred.) Let corn cool slightly and use a knife to cut kernels off cob. Set aside.
While the corn cooks, place a large heavy-bottomed skillet (such as cast iron) over medium-high heat and add two tablespoons oil. Add the diced onion and saute until soft, about 4 minutes. Add the diced chorizo and continue to cook until heated through and slightly charred. Stir in the sherry and dates and let cook until the liquid reduces. Remove from heat. Stir in the capers and the corn kernals, and season with kosher salt and black pepper, to taste.