~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~
Here at the Hacienda we regard any culinary treatment of corn as a gilding of the lily. Nevertheless, here’s a fresh take on corn for your upcoming feast(s).
Corn caramelized with Jammin’ Jelly, and enhanced with fresh herbs
Ingredients
- 4-5 cups fresh corn kernels, or 2 16-oz bags frozen corn
- 1 stick butter, divided into two
- 1/4 cup Hacienda Maize Fire-Roasted Chile Jammin’ Jelly, divided into two portions
- 1/2 cup chopped fresh herbs (mint for freshness, thyme for Frenchness, tarragon for sweet/savory contrast, cilantro … ), divided into two
- Salt to taste
Instructions
- If using frozen corn, drain between layers of paper towels until thawed, about 30 minutes.
- Cook corn in two batches.
- In a wide skillet over medium heat, melt half of the butter and half of Jammin’ Jelly.
- Increase heat to medium-high and add half of the corn.
- Stir often, until corn is golden and lightly caramelized, about 10 minutes.
- Transfer first batch to a serving bowl; sprinkle with salt and half of your herb-of-choice, stir, and cover loosely with foil.
- Repeat with remaining butter, Jammin’ Jelly, corn, herb and salt. Stir into first batch, serve and…
- ! Savor !
Inspired by: New York Times
