Chili Crisp Corn

You may want to adjust the amount of chili crisp you use depending on how spicy yours is. This is the homemade chili crisp I make on repeat at home, and love it. You can use whatever herbs you have on hand here, I’ve used chives and basil, but cilantro would be nice as well. Optional seasonal add-ins if you want to pile more on here - roasted cherry tomatoes, a few chopped olives, some shredded kale, or kale chips.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Use a knife to remove the corn kernels from the cobs into a bowl. Set aside. Use the back of the knife to scrape the cobs and extract the corn pulp into a separate small bowl - you’ll have 1/3 cup (or so).

Step 2

In a large skillet over medium heat, warm the olive oil until hot. Add the corn kernels and salt, and sauté for a few minutes, stirring regularly - just long enough to take the raw edge off the corn. Remove from heat and add the pulp from the corn cobs. Stir in the chili crisp, and then the cherry tomatoes. Allow to cool for 10 minutes or so before transferring to a medium serving bowl.

Step 3

Before serving fold in the pepitas, chives, and basil. Taste and decide if you want to add any extra salt. Lastly add the goat cheese, but be gentle with it, because you want it to stay in chunks. Give the whole bowl a good squeeze of lime. Serve along with extra lime wedges, and extra chili crisp.

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