A great little condiment; mellow, adds texture and flavor to soups and much more.
- 6 cloves fresh garlic, peeled, left whole
- ½ cup canola oil
- 1 teaspoon canola oil
- 1 ear fresh corn, kernels cut from cob, about 1/2 cup
- ¼ teaspoon sea salt
- ⅛ teaspoon crushed red pepper
Add the garlic cloves to a small 6 inch skillet. Pour canola oil over the garlic cloves to cover. Place over low heat, and cook for 15 minutes until the garlic
is just starting to become golden. If garlic colors too quickly, make sure heat is on low, and remove it to cool down a bit. Set aside.
Add 1 t. oil to a 8 to 10 inch skillet. Raise heat to high. In a few minutes when oil shimmers, add the corn, sprinkle with salt. Do NOT stir –
let caramelize and darken for 2 – 3 minutes. Then stir and shake the pan until corn is golden in spots. Remove from the skillet, add to a small bowl.
Do not overcook. Chop the roasted garlic, add to the corn with 1 T. garlic oil and 1/8 t. crushed hot chile flakes. Stir, taste for seasonings.
Store in a tightly sealed container in the refrigerator if not using immediately. Save the unused garlic oil to make salad dressings, or a marinade.
Great on top of Leek, Potato and Garlic Soup – Low Fat