1 ear corn, kernels only
1 chopped onion
1/2 cup olive oil
1/4 cup white vinegar
2 TBS chopped cilantro
salt & pepper to taste
assorted fresh greens
peeled and de-veined shrimp
1 quart of tomato juice

Heat a large skillet over high heat.  Add corn and onions and cook till golden brown. Turn off the heat and add the oil, vinegar, cilantro, and salt & pepper. Pour over the greens and toss. Use the same skillet (with the remaining droplets of oil from the corn vinaigrette dressing) to sear the shrimp over high heat for about 3 minutes. Add the shrimp to the salad and serve.

Flank Steak with skillet corn sauce and corn tortillas

Rub the meat with the oil. Sprinkle with southwest seasoning and pack with the cilantro leaves. Marinate for 30 minutes.  

Grill or broil to medium-rare. Let rest for 5 minutes before slicing and serving with skillet corn sauce and warm tortillas.

2 ears corn, kernels only
salt & pepper to taste
1/4 cup chopped onions
1/4 cup chopped green onions
1 TBS chopped garlic
2 cups beef broth
1/4 cup diced tomatoes
2 TBS chopped cilantro

Heat an iron skillet until very hot. Add corn, salt & pepper and cook, stirring to char the corn evenly (about 2 minutes). Add onions, green onions, and garlic, and continue to cook for one minute. Add the stock, tomatoes, and cilantro. Simmer for 15 minutes and serve.

Recipes by Kurt Kubesch