Recipe: Sweet Corn with Jalapeño Essence
Recipe courtesy of Bride and Groom - First and Forever Cookbook
by Mary Corpening Barber, Sara Corpening Whiteford, with Rebecca Chastenet de Gery
Published by Chronicle Books
Sweet Corn with Jalapeño Essence
Fiery hot, this is not! Instead, this corn dish captures the wonderful, subtle essence of jalapeño without imparting its panicky-hot flavor. The jalapeño’s assertiveness actually enhances the corn’s sweetness. Remove the seeds and veins from the chile, where its fire is concentrated. And do your best to keep your hands to yourself for a while after deseeding chiles. The capsicum oil contained within the jalapeño is hot stuff! The bottom one third of the jalapeño is generally free of seeds, making it easy to cut seedless rounds from this part.
Note: If your corn is very fresh (at the height of the summer season), cook it for the shortest amount of time possible, just until hot. However, if the corn is older, cook it longer, about 7 minutes.
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