Corn and Pomegranate Saute: Great for the holidays or any day.

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.

1. Heat a large saute pan.  Heat it a bit more.  
2. Add corn.  Let it sit on the hot pan a bit.  You want it to caramelize a bit (not burn). Stir.
3. Add water. Bring to boil. Stir.
4. 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.
5. Place cooked corn in bowl.
6. Add pomegranate seeds.
7. Eat.  Yumm.