It’s Easter weekend. In years’ past, we’ve organized Easter egg hunts around the neighborhood. But with the growing number of kids on the block and a 7-week in tow, it’s the last thing on my mind. This year, we’re joining some friends in a city Easter egg hunt put on by Rice Kernel’s favorite people: firemen.
Ham is always traditional for Easter. But it’s just going to be the four of us this year and no one wants to be left with ham for a whole week. To keep some ham on the menu though, this recipe infuses scant chunks of salty, delicious meat throughout a hash of sweet, fresh corn and crunchy, mild cabbage. It’s perfect as a side on Easter – or as a use-up for that leftover roast in the days to come.
Cabbage, Corn and Ham
2 ears corn, shucked
1 head cabbage
1/2 – 1 cup diced ham
- In a skillet, add 1 tablespoon olive oil. Brown ham for 3-4 minutes, until carmelized. Stir halfway to prevent burning.
- Add corn and cabbage and cook an additional 4-5 minutes, until vegetables are wilted but still have some crunch. Serve immediately.