Summer Corn with Green Chile Cream
I get greedy and impatient with corn. Who can wait for Jersey corn? The Florida corn starts in late winter, the Georgia corn in April, and my favorite, Carolina corn, comes in May. If you have access to an outdoor grill, please try the “On the Cob” method for a nice outdoor barbecue. Looking for an extra kick? Substitute jalapeños for the poblanos. Or, for an irresistible summer soup, served hot or cold, puree it all with 4 cups of Vegetable Stock.
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 to 6
4 ears corn ½ cup finely chopped seeded poblano peppers ¼ cup finely chopped onions 1 tablespoon canola oil 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons vegan sour cream 1 tablespoon chopped fresh cilantro
1. Preheat the oven to 400°F.
2. Shave the corn kernels off the cobs into a large bowl and toss with the poblanos, onions, canola oil, salt, and pepper. Transfer the mixture to a sheet pan and bake until the top of the mixture starts to char, about 15 minutes.
3. Return the mixture to the bowl. Fold in the vegan sour cream, cilantro, and 2 tablespoons water, then serve.
“On the Cob” Method
1. Preheat the grill to high.
2. Brush the shucked ears of corn with 1½ teaspoons of the canola oil, then grill the ears directly on the grill racks until lightly charred on all sides, 4 to 8 minutes.
3. Meanwhile, heat the remaining 1½ teaspoons canola oil in a large sauté pan over high. When it starts to ripple, add the poblanos, onions, salt, and pepper. Cook, stirring, until brown, 3 to 5 minutes. Stir in the vegan sour cream and 2 tablespoons water and cook for an additional 2 to 3 minutes. Remove from the heat and stir in the cilantro.
4. Serve the ears of grilled corn drizzled with the green chile cream.