Summer in the south brings an abundance of fresh vegetables. One of my all time favorites is corn. Farm-fresh corn is practically indescribable in it’s taste, and it’s well worth running straight home to place in boiling water. A little butter and salt is all you need for this sweet, delectable treat. I really like coming up with new recipes for this summer delight and Summer Fiesta Corn is one of my most recent.
The first thing I do before I begin cooking is to get all of my ingredients together and all of my equipment out. In the culinary world, this is called “mise en place” or put in place. I get all my prep work done so I can cook without stopping and starting time and time again. Have you ever decided to make a certain dish, get started, then realize you didn’t have an ingredient? This has happened to me before and can be really frustrating. So if we get everything together in the beginning, we are an organized cook, less stressful and we can have more fun.
So many people struggle on side dish ideas – I know I do. And it’s all good if a side dish is simple and easy – especially if it’s packed with flavor. This recipe makes a great side dish for almost any meal. Each ingredient really provides this recipe with so much flavor and texture. This is creamy and rich and will have everyone coming back for seconds.
Crunchy, crispy, creamy corn goodness!! A great big bowl of summer.
8 ears fresh corn, shucked and silked
1 tablespoon vegetable/canola oil
1 medium red bell pepper, seeded, small dice
1 medium jalapeno, seeds and membrane removed, small dice
1/2 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper
1 chipotle pepper in adobo sauce, chopped (optional)
1 cup heavy cream
1/4 cup unsalted butter, medium dice
1. Butter a 3-quart baking dish and set aside
2. Cut kernels from the cob with a sharp knife
3. Using the blunt side of a kitchen knife, scrape down against the cob to release all of the milk
4. Preheat oven to 450 degrees
5. Heat oil in s small skillet over medium heat
6. Add bell and jalapeno peppers and 1/4 teaspoon kosher salt, cooking until slightly softened, about 3 to 4 minutes
7. Remove peppers from heat and combine with corn, additional 1/4 teaspoon kosher salt, black pepper, chipotle pepper (if using) and heavy cream 8. Pour cream mixture into prepared dish and poke butter randomly throughout mixture
9. Bake for 30 to 45 minutes
Yield: 4 to 6 servings
NOTE: This easy dish goes with anything from grilled hotdogs to beef tenderloin.