I went to the farmers market yesterday — what a bounty of vegetables are available right now! It was hard to choose, there are some many gorgeous items. Then, I found a HUGE bin of chilies, and some fresh corn on the cob. I love to combine the two for a side dish. It is always a hit! Choose your favorite types of chilies for this dish, green, red, or a combination — healthy and BEAUTIFUL!
And there is an easy how-to-do-it recipe for husking corn.
Summer provides so many different fresh fruits and vegetables. This is one of my favorites as a side dish because it highlights two of the best summer flavors - fresh corn off the cob and peppers!
- 2 teaspoons olive oil
- 2 pasilla or poblano chilies seeded and cut into ¼-inch dice )
- 1 medium yellow onion in ¼-inch dice
- ½ teaspoon salt
- 1-1/2 cups corn whole kernel corn either , or frozen
- ¼ cup heavy cream optional
- pepper to taste
In large skillet, heat olive oil over medium-high heat. Add chilies, onion and salt. Cook until chilies and onion begin to soften. Stir in corn, cook 5 minutes longer. Add heavy cream, and stir to coat. Season with pepper. Serves 6.
I love to serve this as a side for fish tacos, and there is still great halibut in the market! Or, grill your halibut and serve the chili corn alongside.