We were feeling particularly lazy this evening so we decided to have a simple meal of steamed corn on the cob. This was the corn we picked up at the greenmarket a few days earlier, and it was quite possibly the best corn I’ve ever eaten.
Since the corn was super fresh, we didn’t want to take away from the flavor of the corn. We simply boiled a little water in the bottom of our pasta pot and placed the shucked corn into the pasta basket insert, then let it cook for about 10-15 minutes until the kernels were tender but still crisp.
A little pat of butter, a sprinkling of kosher salt; that was all this corn needed. I don’t usually like corn, but even I couldn’t resist the super sweet kernels just bursting with corn flavor.
We also had some bland sesame noodles left over from our Lucky Sunday takeout that I revamped. I hate wasting food so whenever we order something that doesn’t have much flavor, I’ll try to figure out a way to “fix” it rather than throw it away.
In keeping with an Asian theme, I tossed the noodles into a pan with a dash of soy sauce and a spoonful of garlic chili sauce. I let that warm through, and then I tossed some chopped up kimchi on top. I took the pan off the stove and mixed everything together, so that the heat from the noodles warmed up the kimchi but didn’t make it limp or soggy. Between the kimchi and the garlic chili sauce, the noodles packed a lot of heat and it definitely did not wimp out on flavor. I thought it was a great improvement to the bland noodles, and I was happy to not waste any leftovers!