Sweet local corn lightly brushed in a 10-Chile Vegennaise, sprinkled with extra hotness, and home-grown cilantro. Let me just say that I've never had so many people rave about something so simple!A while back, Justin over at Marx Foods sent me a rockin' package of dried chilies from their Chile Sampler, with chilies ranging from mild and sweet to "the hottest in the world."
But first, I had to get me one of these puppies...
...to grind everything into a nice spicy rub. I used 10 different chilies, including the infamous "Ghost Chilies," which are considered to be the hottest. The other chilies mellowed it out, because the end result had a good kick, but wasn't too hot! Some of the chilies were still pretty pliable, so I toasted them lightly in the oven (300 degrees for a minute or two).
Added to the rub: brown sugar, salt, garlic powder, and smoked paprika. I mixed about a tablespoon of the rub with 1/2 C. of Vegennaise to brush lightly onto the corn. Sprinkle extra rub onto the corn if more heat is desired. Finish with chopped cilantro (optional).
You can use pre-made chile powder, but there's nothing like making your own!
over the past year my tastes have changed and i've started to like spicy food a whole lot more. this sounds amazing, and i can't believe you ground all those chiles up so nicely!
ReplyDeleteYou are much more adventurous than I am- I'm a total pepper wimp!
ReplyDeleteThose chiles look AMAZING and I agree with veggievixen - how did you manage to grind those chiles up so finely??!!
ReplyDelete@ DJ: A little toasting up in the oven, a good mortar and pestle, and a little elbow grease!
ReplyDeletewhoa. this looks phenomenal! i super-love chilies... what a great idea!
ReplyDeleteI am so craving that corn right now. It looks just mouthwatering! Good to see you back, Karma.
ReplyDeleteCan you believe I haven't yet had any corn this season? That must be fixed asap! Your photos reminded me how incredibly delicious it is when it's fresh and in season.
ReplyDeletenice! thanks for the idea!
ReplyDelete