Stewed fresh corn and tomatoes

I didn’t expect to have anything to share today. However, we decided to do something a little different with our Colorado corn and tomatoes. On Monday I bought 5 ears of Olathe corn (the good stuff) at King Soopers for just $1.

I made a fun stewed corn and tomato mixture. We ate it at room temperature. There’s leftovers which I think I prefer to eat slightly warmed, perhaps tonight.

When I made rib eye steak the other day, we ended up with quite a quantity of leftovers. It’s been marinating since Sunday (3 days ago) in a mixture of black vinegar, Worcestershire sauce and sherry vinegar (roughly equal parts black vinegar and W. sauce and about ½ part sherry vinegar). The hope is that the steak will tenderize. It was pretty tough on Sunday, although very flavorful. We’re going to make tacos for dinner. I’m not going to write down a recipe. It will just include flour tortillas (heated on the stovetop grill), steak and cheese and some chopped cabbage.

Let’s face it, you can stick anything into a warm tortilla and eat it.

Today our foodie group, the FEDUPs (Foodies Eating Diverse, Unusual Platings), meets for lunch at Denver’s Buckhorn Exchange. This restaurant is known for its game, such as rattlesnake, Rocky Mountain oysters (if you don’t know what they are, don’t ask), buffalo burgers, ribs, moose, elk, etc. Would it amuse you to know that we have declared that anyone who withdraws from FEDUPs will be known as a FEDEX? We haven’t lost anyone yet.

When I began preparing the tomatoes for this dish I briefly debated boiling water to blanch and skin them. I decided not to and cored the stem ends. Then I changed my mind. Guess what – it’s not difficult to peel tomatoes without blanching them. It takes a little longer, but nowhere near the time consumed by waiting for a large pot of water to boil.

Stewed fresh corn and tomatoes

3 ears corn
2 medium tomatoes
basil leaves
1 large clove garlic, minced
lemon juice
parmesan cheese
salt
pepper
red pepper flakes
1 tbsp butter
1 tbsp olive oil
2 tbsp chicken broth

Cut the kernels off the corn. Peel and chop the tomatoes. Chop the basil. Grate the cheese, using an amount to your taste. We used about 1/3 cup.

Heat the oil and butter in a skillet. When the foam subsides add the garlic and cook for 30 seconds. Add the corn, tomatoes, broth, salt, pepper, red pepper flakes and heat to a simmer. Cook just until the corn is tender but still a little crunchy, 5-7 minutes.

Remove from heat and stir in basil, cheese and lemon juice. Serve warm or at room temperature.