Sweet corn fried in a skillet with cow’s butter and finished with a dose of heavy cream is country food filled with nuance. Up in the Cumberland Mountains of Eastern Kentucky the topsoil is almost 2 feet deep with the black loam giving rise to corn stalks twice as high as a tall man’s head. The corn that issues from the land is the finest in all of the Americas.

It’s God’s country up in those parts. Recipe after the jump My family raised hundreds of acres of corn, some for the cows, some for the kitchen table. All delicious depending on your perspective. My grandmother, Nellie Sullivan, had 2 vast gardens with rows of Merit sweet corn over a hundred yards in length. It was my task to occasionally walk through the patch with my Smith & Wesson .20 gauge and start blasting hellfire upon the unfortunate crows and blackbirds who’d mistaken the real estate as being safe feeding grounds.

You grow to hate birds when you’re raised on a farm due to their ability to decimate months of hard work in a few minutes time.

Of course the dominant pepper in Appalachia is the lowly bell as rural mountain folk have little tolerance for genuine chile heat. While I cooked thousands of ears of corn before I was old enough to drive an automobile it never occurred to me to fry up some bell peppers with the corn due to the fact that their flavor is dislikeable, even to an adolescent palate.

Then I discovered Hatch Chiles. It’s their season right now in Austin and I put them in every single dish I cook for a few weeks before finally buying fifteen pounds and stowing them away in the freezer. Last weekend they had a good sale on sweet corn at Fiesta Mart so I procured a few ears as well as a handful of Hatch peppers to make a side dish for some pork chops.

Recipe: Grilled Sweet Corn with Roasted Hatch Chiles


10 ears Corn, sweet

12 Chiles, Hatch

4 oz Butter, unsalted

8 oz Cream, heavy, whipping


* Build fire in backyard grill

* liberally brush peppers and corn with oil {I like peanut}

* Grill corn long enough to get a little char but do not thoroughly cook

* Roast chiles til nicely charred

* Heat butter in cast iron pan

* Holding ear of corn perpendicular to your body lightly scrape top portion of kernels with sharp knife into bowl

* Flip knife around and using dull side repeat process scraping each kernel thoroughly off cob {this method is key to releasing the sweet milk that’s in each kernel

* Process chiles in Cuisinart til roughly chopped

* Add corn to cast iron pan

* Add chiles to cast iron pan

* Fry for 2 minutes

* Add heavy cream

* Cook for fifteen minutes til cream is reduced and corn and chiles create a melange

Voila! You now have one of the great side dishes known to man.

This dish pairs really well with pork chops, barbecue chicken or a thick ribeye steak.

Growing up I had access to the best milk, cream and butter known to man as my cousin, James Dolan, had a prolific milk cow {Rhodey} that he used to make all the dairy products that I now have to buy at the store.

We always had handmade butter and cream and plenty milk in glass jars in the fridge. If you can lay your hands on good cream and butter by all means do so as it will greatly magnify the flavor of this dish.

Bon Appetit Y’all

more unimaginably delicious recipes right this way http://www.scrumptiouschef.com/food/Recipes

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