Trading Corn for Mangoes
That’s right, I could be your very own Mango Mentor. Just go to this Facebook page, scroll down to Christine, click play and vote for me while you learn how to cut a mango.
It feels strange to be talking corn when I’m thinking mango. I’ve decided to give in. Next week I’ll be talking all mango all the time. If you were looking forward to more corniness, don’t worry. I’ve got some corn and mango ideas that I want to try. And, to show that I do care about your corn-love, I’ve got my favorite ever corn recipe for you today.
Spicy Creamy Smoky Sweet Corn
This recipe is adapted from one I observed Kevin Bevington, BBQ champ extraordinaire from HomeBBQ.com, making at a BBQ class. I didn’t write anything down and so I had to recreate it from memory. Memory and my own twists (fresh corn toasted up, fresh jalapenos instead of jarred, the addition of cilantro, way less butter and cream cheese) resulted in a perfect summer BBQ side dish.
Serves 4 as a side dish
- 3 cups of corn (you can either shave it* from 3-4 cobs of corn or defrost some frozen stuff)
- 1/2 of a red bell pepper, finely chopped
- 1/3 cup of finely chopped red onion (green onions work too!)
- 2-3 fresh jalapeno peppers, seeded and finely minced (decide how many jalapenos to use based on how spicy you like things)
- a handful of cilantro leaves, chopped (about 1/4 cup)
- 1/4 tsp salt
- 1/8 tsp coarsely ground black pepper
- 4 ounces cream cheese
- 3 tbsp butter
- Preheat the oven to 350ºF.
- Warm a large skillet over medium-high heat. Once hot, add the corn kernels and spread them in a single layer. Ignore them for a few minutes. Check their undersides for browning. If browned, stir them up and neglect them for another couple of minutes. Repeat this until all the kernels have light brown spots. Remove from heat. (Note, you can instead grill the corn on the cob like this and then shave off the kernels as directed at * below. Or, if you use frozen, you can skip the toasting step. It’s still good just not quite as good.)
- In a medium casserole dish, combine the corn, bell pepper, onion, jalapeno, cilantro, salt and pepper.
- Squidge the cream cheese and butter into a microwave-safe dish. Microwave on high for 20 seconds. Stir. Repeat until the butter is melted and the cream cheese and butter are a smooth white cloud. Pour the hot bowlful of goodness over the corn mixture. Stir. Cover and bake for 25-30 minutes, until heated through.
- Note: This recipe can be made ahead and then refrigerated before baking but it will then take a little bit longer to heat through. If you leave it in your fridge and forget about it until after the steaks are ready, no worries. You can heat it in the microwave! Two minutes on high then stir. Repeat until heated through.
*When shaving corn kernels off a cob they have a tendency to go spattering all over the kitchen. Get yourself a large shallow frying pan or a jelly roll pan. Hold the cob inside of and perpendicular to the pan. Use a knife to carefully shave off the kernels, cutting them off from top to bottom. The kernels will clink into the pan and thankfully not all over the kitchen.
Check out my other recent Corn Posts: