AmazingAwesomeTasticFabuRificness

The Popster is whiz in the kitchen, so I know that when I get an e-mail from him about a new and easy recipe he's whipped up, there's an above-average chance it'll be awesome. And, true to form, his latest concoction didn't disappoint. In fact, it was so good that I made it twice in one weekend. (You know, for research. And because it takes about 10 minutes to make.)

I offered to let him name the recipe before I blogged about it. He demurred. So as punishment, I'm calling this Dad's Speedy Summer Corn Niblets and he'll have to deal with the fact that his internet infamy comes with a stupid name. (You're welcome, pops. Next time, come up with a title.)

Depending on whether you're making this as a main item or a side, this recipe serves about 1 as a large-sized main dish and 2 as a generous side. It's super easy and delicious. Do not expect left overs. If you want to make a larger batch, figure you'll want about two ears of corn per person.

And please, for the love of God and all that is holy, do not buy bland grocery store corn for this recipe. (Do not even think about buying, shudder, frozen corn. No. Just no.) This dish is ALL about highlighting the super sweetness of fresh summer corn. Run, do not walk, to your local farmer's market or farm stand to buy your corn. (And while you're there, pick up some bell peppers and shallots. Your tummy and your local farmer will thank you.)

Ingredient list:
3 ears of local, farm-fresh corn
1 fresh bell pepper, any color (or, hell, mix and match. Go wild.)
1-2 shallots (I used two, but I like shallots.)
1 clove garlic, the bigger the better. (This is optional. If you are a vampire, do not add garlic.)
Tabasco sauce (several shakes)
Worcestershire sauce (several shakes)
Olive oil (I used grape seed because it was all I had.)

First things first, get everything out. Look at that pretty produce I picked up fresh from Chicago's Green City Market.

The ingredients.

 Next, you're going to shuck the corn and cut off the kernels from the cob with a chef's knife and put them in a bowl. Do not cut your finger. Trust me.

Corn, removed from the cob.

While you're cutting things, dice up a sweet pepper and your shallots. Put the pepper in with the corn. Throw your shallots and your garlic in a saute pan with some oil and saute.

Shallots and garlic, sweating in oil.

Once your shallots are getting clearish, dump in your corn and peppers. Stir on medium-high heat for 2 or 3 minutes. Inhale the sweet smell.

The corn mix.

Next, it's time for spice. Add a few splashes of Tabasco (or in this case, my generic awesome Louisiana hot sauce.)  Then two or three shakes of Worchestershire. Mix together and then continue to saute until corn and peppers are cooked, but still crispish. (Another minute or so.)

Mmmmm. Spicy.

Serve, and voila!I ate the whole damn thing for dinner and was one happy camper.

Voila! Bon Appetite.

Say it with me, people: Thanks, Dad!