Okay, fiesta bowl is a little much perhaps.  After all this corn should in no way be grouped with a fast food experience as it is good eating, at the peak of ripeness, roasted slow and meant for savoring – not a quick bite in the back of a minivan.  This recipe is basically bringing the flavors of Mexican fair-corn to the dinner table.  The earthy flavors of fire roasted kernels, the sweet cream of creme fraiche and the spice of hot sauce, all in one dish.

I started out calling it creamed corn, and you can take half, or for that matter all of it and put it through a food processor after the cream is partially reduced.  But I like the full kernels, especially the large plump kernels of our own Washington grown corn.  So here it is, Roasted Corn Fiesta Bowl, Mexican Creamed Corn, or just a good corn dish. Whatever you want to call it, it’s a quick and easy side that will keep everyone smiling!


4 Whole corn on the cob, roasted, and the kernels removed

1/2 large onion, medium diced

2 cloves garlic, minced

1/2 cup heavy cream

2 T butter

1/2 cup crumbled cotija

1 T Mexican hot sauce

Salt and pepper to taste

Begin by shucking the corn and rinsing it, as you would all vegetables. Lightly brush them with oil and place them on a grill over hot coals or alternately, on the top rack in the oven under a hot 500 degree broiler.  Rotate the corn as it begins to brown and the kernels start to pop.  Keep roasting the corn until it’s well roasted.  Set aside and dice onion and mince the garlic.  Standing corn on end and remove the kernels in rows with a sharp knife.

In a small saucepan, saute garlic and onion in butter until onions are translucent and the garlic is fragrant, about two to three minutes. Add corn and saute for another two to three minutes.  Add heavy cream and bring to a boil, simmer and let reduce by half. When cream thickens you can then remove half (or all depending on your preference) of the corn and blend until creamy, using some of the cream to incorporate.  For really creamy corn use double the amount of half and half instead of heavy cream.

Place in a bowl and garnish with cotija, a salty, pressed fresh cow’s milk cheese, and a sprinkle of a flavorful, but not too spicy, chili-based hot sauce, like Valentina, Tapatio or Cholula. It’s like eating corn on the cob in a bowl.

And there you have it. The flavor of roasted corn, cream, butter and salty cheese, with a little spice to liven up your taste buds. This makes a great side to roasted chicken, or paired with mashed potatoes.  Alternately you can also add fresh sweet peppers, hot peppers, or garnish with fresh salsa, cilantro or slices of avocado. I wouldn’t know what to do with the leftovers, because we never have any.

Let me know if you have items in your box that you aren’t too familiar with, or would love some advice on a recipe or troublesome ingredient you’ve seen in one of our previous Farm Notes recipes. I may not have the answer, but I’ll do what I can to find out!  I can’t wait to see what’s in our box next week!