Eastern Market is celebrating 125 years of service residents of downtown and Metro Detroit.
Chef Aaron Egan visited the Fox2 kitchen to showcase some of the fresh, locally grown ingredients he likes to use in several signature dishes, like his three corn saute.
Sautéed Michigan Sweet Corn and Tomatoes
- 3 ears sweet corn in full husks
- 2 cups cherry tomatoes, sliced in half or quarters depending on size
- ¼ cup green pepper, diced small
- ¼ cup yellow onion, diced small
- 3-4 cloves garlic, minced
- 1 Tbsp fresh tarragon, chopped
- 1 Tbsp fresh chives, sliced thinly
- 1 Tbsp fresh basil, chiffonade (roll up a pile of leaves like a cigar, slice into thin rolled ribbons.)
- 2 Tbsp butter (if you don't do dairy, use vegetable oil, and enjoy!)
- Salt and pepper to taste
1. Preheat oven to 450°F. Trim corn as follows: Make one cut just below the cob, through husk and stem. Make a second cut about ½ - 1 inch below the top of the cob, through husk, silk, and cob. Any leaves that fall off from the husk may be discarded, but the majority of the husk should be left on the corn.
2. Place the corn on a baking sheet and roast for 20-35 minutes, or until the corn is fragrant and the husks are browned. Remove from the oven and allow to cool. Once cool enough to handle, carefully peel off the husk from top to bottom, and cut it free if need be. While grabbing the leaves of the husk, take care to grab as much silk as possible, and pull it free with the husk.
(This is a great place to stop, honestly, and eat some fresh roasted sweet corn. Try it without any butter or seasonings first, and enjoy the fresh, rich, delicious corn flavor. The rest of this recipe is a great way to deal with your leftover sweet corn from dinner last night, or from a dinner party, or because you bought so much at the market and you need a new way to cook it.)
3. Carefully cut the corn off the cob by placing a roasted cob vertically on a cutting board, placed on a larger sheet pan. Slice down the cob with your knife, taking care to cut kernels but not cob off.
4. Heat a sauté pan over medium-high heat, and add the butter. Once it's mostly melted, add the onions and garlic, and cook until lightly translucent and fragrant. Add a pinch of salt.
5. Add the green pepper and corn, and mix well. If the pan is looking dry, add a little more butter. Cook until the green peppers are beginning to soften. Add a pinch of salt.
6. Increase the heat to high, and add the tomatoes, fresh herbs, and a pinch of salt with a couple grinds of black pepper. Sauté until the tomatoes just begin to soften and release their moisture, and the herbs become a dominant fragrance.