Provided by Chef Skyler Gauthier of Haywire at Legacy West
Save a place at your Thanksgiving table for this slightly spicy side dish that turns traditional creamed corn on its ear (no pun intended) with the addition of three varieties of peppers.
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Servings: 4-6
INGREDIENTS
- 1 quart heavy cream
- 2 whole jalapeños
- 1 Tbsp vegetable or canola oil
- 6 ears of fresh corn
- 3 Tbsp of poblano pepper, diced small
- 2 Tbsp red bell pepper, diced small
- 1 Tbsp red onion, diced small
- Salt and pepper, to taste
- 3 Tbsp crumbled queso fresco, for garnish
- 3 Tbsp chopped cilantro, for garnish
DIRECTIONS
Preheat oven to 350 degrees. Place the ears of corn, in the husk, in the oven and cook for 35 minutes. Remove from oven, allow to cool and then shuck corn. Carefully cut corn kernels from the cobb.
Using a grill or other open flame, char the jalapeños on all sides. The skin should be black all around, but not ashy. Place the whole charred japaleños in a pot and add heavy cream. Bring cream to a boil, being careful to avoid allowing it to boil over. Reduce heat and simmer cream until is reduced by one-third, about 20-30 minutes. (For additional spice, use a spatula to crush the whole jalapenos on the side of the pot.) Strain reduced cream through a fine mesh strainer, pushing down on the jalapeños to squeeze out additional liquid. Set cream aside.
Heat a skillet over medium heat and add diced poblano, bell pepper and red onion. Cook, stirring often until vegetables just begin to soften, about 2-3 minutes. Add cut corn and season with salt and pepper. Cook, stirring often until hot. Add jalapeño cream to the pan and bring to a boil.
Transfer the creamed corn to a serving dish and garnish with the queso fresco and cilantro. Serve immediately.
