Corn and Jalapeno Hash

I was at a loss for what to name this dish, hash? mash? grated corn? All of the above? All I am sure of is that it ain't pretty. At all. Thank goodness for that stunning cobalt bowl, which slightly detracts from the sheer unattractiveness of what I am fairly certain looks like prechewed corn. People, please don't judge a book by it's cover because I assure you that what this corn dish lacks in the looks department, it more than makes up for in taste. All that without butter or cream or much salt. Sounds too good to be true? That's why it has to be ugly, you can't have it all, that just wouldn't be fair.

I actually ripped this recipe off of a friend after having dinner at her house. I can't actually call it a total rip-off because it's so simple that calling the preparation a recipe may not be fair. However, making this does take a little bit of dedication and arm work, but I assure you the benefits outweigh the costs. Consider the corn grating a workout if you wish. If you do so, let me warn you that this is a very unbalanced workout. As my 'guns' prove I make excessive use out of my right arm's strength. Alas, at least it's summer and there is sweet corn to grate, right?

So here's how it works. You chop an onion and mince 1/2 a jalapeno, set the jalapeno aside. In a dutch oven heat up a tablespoon of oil. Cook the onion over medium heat until soft and translucent. Set this aside. Shuck 10 ears of corn. Cut the kernels off of 3 of them.

Over a bowl, grate the ears on the large holes of a box grater, making sure you grate all the way down to the cob so that you get all the 'milk' (the white liquid). Add this, the whole kernels and the minced jalapeno to the pot with the onion. Cook over medium heat, stirring frequently until the whole kernels are cooked through, about 30 minutes. Add salt to taste. Serve warm.