When you think summer you must think corn! This enticing corn recipe adds another flavor dimension by utilizing incredible poblano chiles. Corn is a plant first domesticated by Native American people somewhere over 6,000 years ago, in that part of North America today called Mexico. This recipe certainly builds on that heritage. 

3 green poblano chiles

1/4 cup sweet butter, divided

4 ears of corn, husks removed

4 scallions, shredded

2 tablespoons chopped cilantro

1 tablespoon lime juice

1 tablespoon polenta (or cornmeal)

2/3 cup heavy cream
 

3 plum tomatoes, skinned, seeded, and chopped

Salt and freshly ground black pepper

1. Preheat broiler. Broil chiles about 3 to 4 inches away from heat, turning them regularly, until charred all over.

2. Place them in plastic bag and tie it up. Leave until chiles are cool enough to handle; then peel, seed, and chop.

3. Melt 2 tablespoons butter and brush onto corncobs.

4. Place them under broiler—or, better still, on barbecue—and cook, turning occasionally, 15 to 20 minutes, until tender and lightly char-grilled.

5. Heat remaining butter in pan, add scallions, and cook until softened.

6. Stir in cilantro, chiles, lime juice, polenta, and cream, and simmer 4 to 5 minutes, until thickened.

7. Add tomatoes and finally corn.

Season with salt and pepper and serve hot.

Makes 4 servings.

Recipe and photo courtesy of Latina Magazine.

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