Did you think that I forgot about you? Never! I’m back from summer break and ready to share a recipe that would be perfect for today’s Labor Day backyard barbecue or really any day that the corn is fresh and everywhere, as it is now. But first, let me quickly fill you in on what’s been going on in my life. I almost don’t know where to begin.
We had a great summer. Spending time at both the beach and the mountains makes me realize how lucky I am; taking time away from the kitchen makes me ready to return. And so I decided to return with a vengeance. Last Monday, when my kids went off to school, I hit the ground running and went back to work. I’ve reinvented myself, as only we “second career moms” are able, by accepting the position of Executive Chef at Potomac Grocer. I will be running the kitchen at this fabulous, Maryland gem of a store just outside of Washington, DC. We sell a wide array of prepared food, along with meat, seafood, cheese, sandwiches, salads and desserts. I am responsible for making sure that the highest standards are upheld while the kitchen and catering operations run smoothly. I will admit to being slightly overwhelmed and thoroughly exhausted after my first week but if there was a job with my name written all over it, this would be it. I have been working with the great people at Potomac Grocer for just over a year, consulting on recipes and developing a cheese program. Actually, one might say that it was the longest job interview in history, so I am prepared and excited for this new challenge. I hope that all of my local followers will stop by to say hello and those of you not in the DC area, I promise to keep blogging. I will even share some Potomac Grocer recipes here and there’s a strong possibility that visitors to the store will find some Sly Rooster favorites in the prepared food case.
Anyway, enough about me. Here is the recipe for Jalapeño Popper Corn Casserole that I adapted from Wonky Wonderful. It was written as cold salad but I feel as though the flavors meld better when it is baked in the oven and served as a warm casserole. This preparation gives the dish more life, as it works today, while corn is starting to peak, and will continue to be delicious well into the fall. There is an extra step of charring the corn on the grill before cutting the kernels off the cob. I was going to try the recipe skipping this step to see if it still worked well but never got around to it. Each time I made the dish, I wanted to get that smokey flavor that the charring contributes. I recommend that you make it as written but if you are in a rush and skip the charring step, please comment here and let us know how it goes. And if you’re lucky enough to have any, leftovers taste great just out of the fridge or rewarmed.
Enjoy and I’ll see you back here next week!
- 8 ears of corn
- 1-2 jalapeños, seeds & stems removed, finely chopped (number of jalapeños depend on your audience and how hot your peppers are. If you'd like more heat, use some or all of the seeds.)
- 1 c chopped cooked bacon (about half a pack)
- 2 oz cream cheese, softened
- 1/4 c sour cream
- 1/2 c grated cheddar cheese
- salt and pepper, to tastest
- Prepare grill. Preheat oven to 350F.
- Remove silk from corn while leaving husks attached.
- Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes.
- Remove from grill and allow to cool for 10 minutes.
- Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
- Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
- Stir in shredded cheese, salt and pepper, to taste.
- Pour mixture into an oven safe casserole dish and put into preheated oven to bake for about 20 minutes (until cheese is melted and corn is warm throughout).
- Vegetarians, feel free to omit the bacon.