Food icon and James Beard Award-Winner Betty Fussell is the author of The Story of Corn and many other must-read books, including one of my favorite cookbooks: Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen.
Enjoy the last of this season’s native corn and try Betty’s Mexican-inspired recipe.
CREAMED CORN IN CHILI BUTTER
By Betty Fussell
Betty Fussell, Crazy for Corn, Harper Perennial, 1995
4 dried chilies, such as ancho, mulato, or chipotle
8 tablespoons (1 stick) butter
1 small onion, chopped fine
12 cherry tomatoes, halved
1 teaspoon dried oregano
Salt & freshly ground black pepper
1 cup half-and-half
6 to 8 ears fresh corn (3 to 4 cups kernels)
Discard the stems of the chilies. Break them open, shake out the seeds, and tear out the veins. Tear the chilies in large pieces and toast them in a heavy skillet over low heat, holding the pieces flat with a spatula as you toast (1 or 2 minutes a side). Pulverize them in a spice grinder and reserve.
Melt the butter in the skillet, add the onion, and saute until softened, about 3 to 5 minutes. Add the tomatoes, oregano, seasonings, and the half-and-half and mix well. Stir in the pulverized chilies and let the mixture simmer 2 or 3 minutes. Add the corn kernels and simmer 2 minutes more.
Thanks to Gator Creek Farms in Clinton, CT for the delicious sweet corn!
(For another great corn recipe please read this recipe for Curried Corn on the Cob created by my friend Nancy Shaw, who passed away last month: Nancy Shaw’s Curried Corn on the Cob )