Fried Sweet Corn

by Kimberley Thompson, Tastemaker in Residence

Ingredients

10 to 12 ears of fresh sweet corn, husked and cut off the cob

1 diced poblano pepper

1/2 medium onion, diced

3 Tbsp olive oil

3 Tbsp butter

Sea salt and fresh pepper to taste

Instructions

  1. Put the olive and butter in the preheated enameled cast iron pot. Once melted, add corn, pepper, and onion. Set on the opposite side of the charcoal. Put lid on Weber with vents 3/4 open. Stir every 15 to 20 minutes. If scorching or browning too fast, pull pot farther from the heat source. I cook the corn for 1 hour to 1 hour and 15 minutes this way. For the last 15 minutes, I pulled the pot so that it is almost over the coals and I stir it every 5 minutes. (Just to caramelize).

  2. Remove the entire kettle from the grill. BE CAREFUL! I set mine on a thick wooden breadboard away from where anyone would accidentally grab it. It can easily sit for 15 minutes as the cast iron keeps the heat for a LONG time.

  3. Serve...and listen to all the lip smackin'!

Food & Drink, SidesCynthia SutterKimberley Thompson, JB Hudson Jewelers, National Picnic Month, Recipe Tips, Recipe, Picnics 101Comment