Served at the 2023 Farmers’ Table Wine Trail, Hermannhof Winery

6 ears of corn, peel back layer of hush, trim silks
4 Tbsp. butter
2 celery stalks, diced
1 red bell pepper, chopped
1 small poblano or jalapeño pepper, diced
1 medium-sized sweet onion, chopped
8 slices of bacon, cut into 1-inch pieces
1 cup heavy cream
1 tsp. cayenne pepper
1 tsp. dried thyme
½ tsp. smoked paprika
Salt and pepper, to taste


Step 1
Grill corn in husks on a grill over direct medium heat. Turn a few times over 20 minutes, looking for even grill marks around the whole cob. Let cool, then cut off the cob over a bowl. Take a second pass with the blunt edge of the knife, pressing in to get some of the corn milk to release.
Step 2
Heat a large skillet over medium heat. Cook bacon until crispy. Drain off half of the grease.
Step 3
Melt butter in a skillet with bacon grease. Add onion, celery, and peppers. Cook until slightly softened, about 5 minutes. Add corn, corn milk, and seasonings. Mix well. Season with salt and pepper, if needed.
Step 4
Add cream to corn mixture, and simmer for 10 minutes, folding the mixture to be sure liquid bathes the veggies. Once the liquid has reduced slightly, take off the heat.

Serve with Hermannhof Vignoles.

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