You may not be able to tell now, but up until I was 13 I spent a lot of time on a farm. This is probably why I insist on trying to grow a garden in my tiny backyard and have 5 animals running around my house. It is also probably why I made my totally city husband promise that one day we would live somewhere that I can have the following: a big garden, 3 chickens, 1 mini pot belly pig, 1 shetland pony and all the cats & dogs I can rescue. …ok, so umm maybe you can tell? But in my defense, Jorge seems just as excited as I am about the mini farm we will have one day.
Annyywayys, every summer I would spend the hot Texas afternoons helping pick watermelons, feeding the animals or digging up potatoes. Then the nights were spent shelling peas and shucking corn. It wasn’t a kids dream Saturday activities, but I remember being excited when I reached deep in the ground and pulled out a beautiful red potato.
Thanks to those days, I know that running a farm is hard work. I know that it takes time, commitment and a lot of money to produce a good crop. I also know that a bad crop, from no rain or a natural disaster, can ruin a farm’s bottom line for the whole season. Because of this, I try to buy local or from companies that I know support their farmers and treat them fairly.
Duda Farm Fresh Foods (the parent company of Dandy) is the perfect example of the type of company I like to buy my produce from. I love that I can check out their site and see what is currently in season and where it is coming from. Knowing that the corn I used to make this Cilantro Corn Confetti came from a farmer in my state of Florida, makes it taste just that much better.
When Duda told me they would be sending some of their fresh corn for me to use, I was excited. But when a huge cooler filled to the top with 3 types of corn arrived, I was shocked! It’s just Jorge and I…what could we possibly do with all of that corn?! Obviously we had to make some Sweet Corn Risotto and Bacon & Sweet Corn Hash…but there was still a big bundle of corn left!
So far, I cut half of it off the cob and froze it for this winter — when I can’t get my hands on local fresh corn. The other half was divided into two piles: one pile to take with me to visit my family down in Tampa this weekend, the other was made into Cilantro Corn Confetti…3 times!
Jorge and I seriously LOVED this recipe. Every ingredient shines and you just can’t beat the flavor and texture from fresh shucked corn. Plus, it doesn’t hurt that it comes together in a quick 15 minutes!
In a large deep skillet over medium high heat, warm olive oil. Toss in corn, red onion, bell pepper, and jalapeño.
Cook for 10 minutes, stirring occasionally, until onion begins to turn translucent. Stir in garlic salt and black pepper, tasting to adjust.
Remove from heat and gently toss in fresh cilantro. Serve immediately.
Inspired by a recipe in Clean Eating Magazine (May 2012)
Duda Farm Fresh Foods supplied the gorgeous corn for this post, but all opinions are 100% my own.