How’s that for a title? This is one of the best dishes I’ve ever eaten, let alone made. The mix of southern creamy sweetness is very well balanced with the touch of southwestern flair. I dare you to make it and tell me it isn’t fantastic.
5 whole corn on the cob (husked)
2 small shallots
6 gloves garlic
1/4 red bell pepper
1/4 green bell pepper
2 TBsp salted butter
3/4 pint half and half
First dice shallots, garlic and bell pepper very finely (I use a quick chopper). Saute in butter until translucent (don’t burn). Season with salt and pepper to taste. Meanwhile grill the corn, about 3 minutes per side – turning four times (totally of 12 minutes). You want to char it but not burn it so medium/low heat.
Once everything is sauted begin adding the half and half a bit at a time allowing it to reduce down (turn up the heat to medium-high). When the corn is done hold with tongs and slice off kernels and add to pan. Once all the corn is added continue reducing it down until you’ve used all the half and half (about 20 minutes or so). Season with salt and pepper to taste.
Let it cool a bit before eating – the cooler it gets the more the sweetness from the corn will come out. I had it with some simple grilled BBQ chicken which dressed the meal up a bit.