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    Corn Hash

    clock-icon15 minutes
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    Pixicook editorial team

    A quick and flavorful corn hash combining the sweetness of corn with a hint of heat from chile, brightened with lime and cilantro.

    Ingredients for Corn Hash

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Sweet Corn, Kernels removed

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Red Onion, Diced

    each

    Substitute chevron-down

    Hot Chile, Finely chopped

    each

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Lime Juice

    tablespoons

    Substitute chevron-down

    Cilantro, Chopped

    tablespoons

    Substitute chevron-down

    Herb Butter (optional), Optional for finishing

    to taste

    Substitute chevron-down

    How to Make Corn Hash

    1. Prepare Ingredients

    Shuck four ears of sweet corn and use a sharp knife to remove the kernels. You should end up with about two cups of corn kernels.

    2. Cook Onion and Chile

    In a heavy skillet, melt two tablespoons of butter over medium heat until it begins to sizzle gently. Add the diced red onion and finely chopped hot chile. Cook for 3 to 4 minutes, stirring occasionally, until they become slightly soft.

    3. Season with Salt

    Sprinkle a bit of salt over the onion and chile, stirring it in for about a minute to enhance their flavors.

    4. Cook Corn Kernels

    Increase the heat to medium-high and add the corn kernels to the skillet. Cook for a few minutes, stirring occasionally, until they become tender and begin to caramelize, taking on a light golden color.

    5. Finish with Lime and Cilantro

    Once the corn is cooked, remove the skillet from the heat and squeeze lime juice over the top. Sprinkle with chopped cilantro, taste, and adjust the seasoning with more salt or lime juice if needed.


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