My regular readers will know that I have a bit of an obsession with Green Chilies. Be they Hatch, Pueblos or whatever I can get my hands on depending on the season and region, I love to work them into all kinds of dishes. Since Hatch season coincides with corn-on-the-cob season, I thought it would be fun to try something new.
- 2 Hatch or Pueblo chilies small, divided (equal halves)
- 1 jalapeno, minced (if you like extra heat, if not, omit)
- 1 teaspoon minced or paste garlic
- 1 stick butter
- 1 lime, quartered
- 2-4 ears corn, cut into halves or thirds
- Equal amounts heavy cream & water or stock
- Honey & brown sugar to taste
- Salt & pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Cilantro Oil (optional)
- Sauté 1 pile of peppers with garlic in butter, 2-3 minutes.
- Add 1-3 teaspoons honey & 1 teaspoon brown sugar, depending on desired sweetness, 1 minute.
- Add corn, limes, Worcestershire sauce, cilantro oil & remaining peppers.
- Add stock or water & cream to the pot in equal proportions to cover the corn.
- Bring liquid to a low boil.
- Reduce heat and simmer lid-off until corn is cooked, 20-25 minutes, allowing the stock to thicken. Be sure to stir often to avoid scalding the cream.
- Serve, spooning sauce over or on the side.
The remaining sauce can be used in chowders, corn bread, or as a stock for green or white chili.