Seared Hearts of Palm with Sour Orange Habanero Glaze and Florida Corn Tomato Salad
Fresh Florida hearts of palm get a hard sear in a cast iron skillet until they pick up real caramelized color, then a glossy sour orange and habanero glaze goes on right at the end for heat and brightness. Underneath sits a quick salad of charred sweet corn and ripe summer tomatoes dressed with nothing more than lime and a little olive oil. This is a vegetables-forward plate that does not ask you to miss anything.
Caramelized hearts of palm over charred corn and tomatoes, finished with a sour orange habanero glaze.
Hearts of palm might be the most underused vegetable in Southwest Florida, and that is a real shame because they grow right here and they cook like a dream in a hot pan. Give them enough heat and they caramelize on the cut face, turning sweet and almost meaty on the outside while staying tender at the center.
This recipe came together during summer corn season when the ears at the farm stand were so good they needed almost nothing done to them. The sour orange habanero glaze is a nod to the Cuban flavors that run through this region, and the first Cuban restaurant ever to earn a Michelin star just opened right up the coast, so there is no better time to cook with those same bright, bold ingredients at home. You can read how we raise them here.
Ingredients
Method
- 1
Make the glaze first so it is ready when you need it. Combine the sour orange juice, minced habanero, and honey in a small saucepan over medium heat. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon. Set aside.
- 2
Get a cast iron grill pan or heavy skillet very hot over high heat. Rub the corn ears lightly with about 1 tablespoon of the olive oil and lay them directly in the dry pan. Turn every 2 to 3 minutes until you have good char on most sides, about 10 minutes total. Pull them off and let cool enough to handle, then cut the kernels off the cob.
- 3
Toss the charred corn kernels with the chopped tomatoes in a wide bowl. Season with salt, a squeeze of fresh lime, and a drizzle of olive oil. Taste and adjust. Spread this salad across a large serving platter or divide among four plates.
- 4
Pat the hearts of palm dry with a paper towel. This is the step that makes the difference between a sear and a steam. Heat the remaining olive oil in the same cast iron pan over high heat until it shimmers. Lay the hearts of palm cut side down in a single layer, working in batches if needed. Press them lightly with a spatula and do not move them for 3 minutes. You want a deep golden crust.
- 5
Flip each piece and sear the rounded side for another 2 minutes. In the last 30 seconds, pour the sour orange habanero glaze over the hearts of palm in the pan and let it bubble and coat them, turning once. Pull the pan off the heat.
- 6
Arrange the glazed hearts of palm over the corn and tomato salad. Spoon any remaining glaze from the pan over the top. Serve immediately while the contrast between the warm seared hearts of palm and the room-temperature salad is still there.
Notes from our kitchen
- Fresh hearts of palm have a cleaner, more tender bite than canned. Look for them at Latin markets around Southwest Florida, and ask for the whole stalks if you can get them. Peel away the outer layers until you reach the pale ivory core.
- The habanero amount here gives real heat. If you want a gentler dish, use half a habanero or swap it for a seeded Fresno chile. If you want more fire, leave some of the seeds in.
- Do not crowd the pan when searing. Hearts of palm have a lot of moisture and will steam instead of caramelize if they are packed in. Two batches in a 12-inch skillet is the right call.
- Sour oranges grow all over Southwest Florida and drop in summer. If you have a tree or a neighbor with one, use that juice. It has a floral sharpness that bottled citrus cannot replicate.
Common questions
Can I use canned hearts of palm instead of fresh?
You can, but drain them very well and press them dry between paper towels for at least 10 minutes before searing. They are softer than fresh and will not hold their shape as firmly, but the flavor is still good with the glaze.
Is this dish vegan?
Yes, as written it is fully plant-based. Honey is the one ingredient some vegans skip. Swap it for agave nectar or light maple syrup in the glaze and nothing changes in how it cooks.
What can I serve alongside this to make it a bigger meal?
Black beans and white rice keep it in the Cuban lane and round it out into a satisfying dinner. A few slices of ripe avocado on the plate also work well and calm the heat from the habanero.
Can I grill the hearts of palm outside instead of using the cast iron?
Absolutely. A well-oiled grill grate over high heat works great. Just make sure the grill is clean and hot before you put them on, and use a wide spatula since they can be delicate when they first hit the grates.