Corn Hash

This is a wonderful summer recipe from one of my favorite cookbooks of all time, The Art of Simple Food by Alice Waters. I just love this woman. Her recipes rarely have more than four or five ingredients, and hence the title of the book, she is all about simple food where you can actually taste every ingredient. Alice comes from the school of thought that if food is fresh, local and seasonal, you don't have to do much to it to make it delicious. I agree!!

This corn hash is simple, but the flavors make it exciting and bright; the sweet corn, the tart lime, the spicy peppers. I broiled a piece of halibut and topped it with the hash, but you could use it for fish tacos, as dip for chips, an ingredient for a salad, or as a side dish at a barbecue. Or, you could always just eat it by itself... :)

Corn Hash (adapted from The Art of Simple Food)
Serves 2

2 ears of fresh corn, cut off cob
1 small red onion, chopped
1 jalapeno pepper (or other hot pepper), ribs and seeds removed, chopped
Handful of cilantro, chopped
Juice from one lime
Olive oil
Salt

Heat oil in a medium skillet. Once hot, add onions and peppers and cook until soft over medium heat. Add salt and cook for another minute or two. Add corn and turn up the heat. Cook through until corn is cooked, about 4 minutes. Remove from heat, stir in cilantro and lime juice. Add more salt if necessary.