6 ears fresh white or yellow sweet corn
1/3 c heavy cream
2 Tbsp butter
Slat and pepper to taste
Fire roast the jalapenos until the skins are charred. Enclose in a paper bag for 30 minutes, then peel off the skin. Cut the corn from the ears. Dice the fire roasted jalapenos and mix with the corn.
Add butter to a heavy cast iron pan direct on the BGE at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.
This was inspired by a side dish at Kevin Rathbun Steak in Atlanta.
Number of Servings: 3-4
Time to Prepare: