I hold this recipe dear to my heart. It brings back fond memories now that we are in summer corn season. My dad was also a chef. We owned a restaurant and a convenience store when I was a little girl. One of my chores was to shuck the corn my daddy picked from his garden. After we shucked, washed and cut it off the cob, some would go to the restaurant and some would go to our family. My mom would use that fresh corn to make this dish. I added some twists to it, namely the poblano pepper and the basil. I grow both of those in my garden now. When buying fresh corn, make sure you choose plump ears. They need to look full, and the tassels should be brown and sticky. Bacon is optional if you prefer a meatless meal. I hope you enjoy this recipe as much as my family has through the decades:
by Natalie Williamson
- 5 slices of bacon
- 6 cloves garlic, minced
- 1 poblano pepper, diced
- 3 tablespoons salted butter
- 1 cup onion, diced
- 10 ears of corn, cut from the cob
- Kosher salt
- black Pepper
- 1 tablespoon sugar
- 1½ cups heavy whipping cream
- 20 leaves of fresh basil
“I hold this recipe dear to my heart.”Natalie Williamson
- Cook bacon in a large skillet over medium to high heat. Remove bacon when done.
- Melt in butter. Add onions and poblano peppers. Cook for about two minutes.
- Add corn and cook, stirring often, until the corn is just cooked through. About five minutes.
- Stir in cream and sugar and cook until the sauce thickens. About three minutes.
- Dice bacon, add back to the dish.
- Season to taste with salt and pepper.
- Turn off heat. Roll up basil leaves and slice into thin ribbons. Stir basil into hot corn and serve.