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Vegan Soul Kitchen
by Bryant Terry
Soundtrack: "Imagine Como Sera" by Ceci Bastida featuring Rakaa Iriscience from Veo La Marea
As a part of the seminal "Slow Food Nation" held in San Francisco in the summer of 2008, I did a cooking demonstration in the Green Kitchen, where Alice Waters invited chefs to conduct short cooking demonstrations. When she asked me what ingredient I wanted to work with in order to illustrate "the basics of preparing simple, artful, sustainable food," without even thinking I said "fresh sweet corn." I created this dish to share that day.
Yield: 4 to 6 servings
• Coarse sea salt
• 3 cups fresh sweet corn, from about 6 ears
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 2 Jalapenos, seeded and minced
• Freshly ground white pepper
Bring 2 quarts of water to a boil in a medium pot over high heat and add 2 teaspoons of salt. Add the corn, immediately remove from heat, and let sit for 30 seconds. Drain in a colander.
In a medium-size saute pan over medium heat, combine the olive oil, garlic, cumin, and 1/4 teaspoon of salt and saute, stirring often, until fragrant, about 2 minutes.
Add the corn and Jalapeno and cook, stirring frequently, until thoroughly mixed, 3 to 5 minutes.
Season with salt and white pepper to taste.
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