Makes 4 servings. Following in the footsteps of our ancestors, this past spring my dad, John, mounted his vintage Massey Ferguson tractor and began tilling the soil on our family farm. Afterward he planted a variety of beloved vegetables, including our favorite, sweet corn. When the light yellow of the corn tassels faded to brown, the harvest yielded a crop worthy of recipe creation. In this recipe, your cast-iron skillet is key to getting perfectly caramelized onions and garlic, transforming them from translucent to golden brown. Cream cheese and half-and-half add richness to the sweet corn kernels.
½ teaspoon extra-virgin olive oil
¼ cup finely chopped yellow onion
3 cloves garlic, minced
6 ounces cream cheese, softened
¾ cup half-and-half, divided
4 ears of corn, kernels cut off the cobs
½ cup whole milk
½ teaspoon fine sea salt
¼ teaspoon cracked black pepper
1 (2-ounce) jar diced pimientos, drained
1 tablespoon finely chopped fresh jalapeño pepper
3 tablespoons shredded pepper jack cheese
2 tablespoons chopped green onions for garnish
Place the olive oil in a 10-inch cast-iron skillet and heat over medium heat. Stir in the onion and cook until translucent, 5 to 6 minutes. Add the garlic and cook for 2 minutes. Stir in the cream cheese and ½ cup of the half-and-half, stirring constantly until the cream cheese has melted.
Stir in the corn, milk, salt, and pepper. Cover and cook for 20 minutes, stirring occasionally.
Add the pimientos, jalapeño, cheese, and remaining ¼ cup half-and-half. Stir until well blended. Cook, uncovered, for 15 minutes. Season with salt to taste and garnish with the green onions. Serve warm.
Makes 4 servings.