Sweet corn with pea shoots

For the last week I’ve been delicately tending to my pea shoots as they sprouted from seeds on the kitchen windowsill.

I just recently tried “sprouting” for the first time, and wanted to find an interesting way to try the first of many sprouts to come. Right now we have snow peas, broccoli, mustard and mung bean seeds sprouting in large mason jars with cheesecloth over the mouths.

The pea shoots were maybe a little early, but they’re just so tempting. I love peas and everything about them, and ever since eating pea shoots as part of my dessert at Woodfire Grill in Atlanta, I’ve been wanting to work with them.

What I came up with tonight was sweet corn with pea shoots. Sounds simple, and it is, but it was delicious. I might need to fill about four more jars with snow pea seeds so that we have an everlasting supply.

You’ll need:

  • 2 ears of sweet corn, dehusked and desilked.
  • 1 cup of snow pea shoots (use only the grean part, discarding the seed and the root, both of which have little flavor comparatively). You should be able to find fresh pea shoots at good grocery stores.
  • 2 Tablespoons of butter. Yes, it’s not a Bryan recipe without at least a little butter.

What to do:

  • Put the two ears of corn in a large pot of boiling water. Boil for 3 minutes.
  • Remove from the water and, holding vertically with tongs, run a knife down all sides of the corn to cut the kernels off.
  • While still hot, mix the corn and butter together until the butter is melted.
  • Stir in pea shoots, sprinkle with a good sea salt and serve.

Related posts:

  1. Split-pea soup, old-people style
  2. A Variation of Chicken Saltimbocca and Jessie’s Vegetable Hash

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.