“Sex is good, but not as good as fresh sweet corn.”
- Garrison Keillor
It’s been a little while since sweet field corn was available (for any reasonable price) at our grocery store. But not that long! I can still close my eyes and taste the buttery, crunchy goodness of fresh cob corn, steamed or grilled.
Okay, so you can’t have THAT great experience at Christmas, unless you’re just plain ol’ made of money. (If true, we need to talk; have I got a deal for you!) Corn should still figure into your feasting plans this Holiday season, though. If you read Mother Earth, then you’ve undoubtedly frozen and stored an ample supply of tasty kernels. Even if your stuck with canned corn, you can still make Very Tasty Sides. Here’s how:
Chiles and corn aren’t often paired, but the contrast is delightful. Jalapeños aren’t so hot that they overpower the sweetness of the corn or the velvet umami of the dairy ingredients. Just don’t scorch the cheese and cream! You can adjust the heat to whatever level you like best. I’ve even used Serrano chiles in this dish.
Maybe you thought Bostonians only baked beans? Well then, you’re in for a treat! Baking corn with this sauce (or making it in a Crockpot) is a fine way to surprise your dinner guests.
Both of these recipes call for fresh corn. Substitute fresh-frozen and you’ll be fine. Just let the kernels thaw a bit first, especially for the Cream Corn recipe…
Enjoy the (Sweet Corn) Heat!
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i love my sweet corn freshly blanched and spread with butter