By Dustin and I drove to Memphis Wednesday for the two-week Bryant grandparents visit. Brayden is sixteen weeks old. The drive went better than expected — Brayden slept most of the eight-hour drive and we only stopped twice for feedings. Dustin’s parents met us at the door of the bungalow with the screen door already open.
The big moment of the trip was Brayden meeting his great-grandmother — Dustin’s ninety-two-year-old grandmother who had moved into Dustin’s parents’ house full-time in March because she could no longer live alone safely. She was sitting in the living-room chair when we walked in. She held out her arms. Dustin handed her Brayden. She held him for a full hour without putting him down, talking to him the whole time in low Hawaiian phrases I didn’t understand and that Dustin’s mom translated quietly for me later. Brayden slept on her chest. The great-grandmother smiled the entire hour.
Sunday Dustin’s mom made Eddie’s favorite fiesta corn for the family meal. The recipe came from Dustin’s late grandfather Eddie, who had loved the dish as a side at every Bryant family barbecue from 1985 onward, and which Eddie had himself adapted from a recipe his Mexican-American coworker had given him in the early 1980s. Eddie passed in 2016 when Dustin was fifteen. The corn dish had been his contribution to every cookout for thirty years.
The technique: six ears of fresh sweet corn shucked. Brushed lightly with vegetable oil and grilled directly over high heat for two minutes per side until charred at the kernels. Cool briefly, then cut the kernels off the cobs.
The base: one yellow onion diced and one red bell pepper diced sweated in butter for ten minutes until soft. One jalapeño seeded and diced added with the onion. The grilled corn kernels added. Stir-fry three minutes.
The seasoning: a tablespoon of cumin, a teaspoon of smoked paprika, a teaspoon of chili powder, salt, pepper, the juice of two limes, a half-cup of fresh chopped cilantro, a half-cup of crumbled cotija cheese. Stirred in off the heat.
Plated in a wide shallow bowl with extra lime wedges and additional cotija. Dustin’s mom served it Sunday afternoon as the side to grilled chicken. Eddie was at the table in spirit. The great-grandmother had two helpings.
Char the corn first. Sauté the base in butter. Cotija and lime off-heat. Eddie’s 1985 recipe. Here’s the build.
Eddie’s Favorite Fiesta Corn
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 8
Ingredients
- 6 cups fresh or frozen corn kernels (about 6 ears if using fresh)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup shredded Mexican blend or Monterey Jack cheese
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Prep the vegetables. Dice the bell peppers and red onion, mince the garlic, and set everything aside so you’re ready to move quickly once the pan is hot.
- Saute the aromatics. In a large skillet over medium-high heat, melt butter with olive oil. Add the red onion and both bell peppers and cook, stirring occasionally, for 4–5 minutes until softened. Add the garlic and cook 1 minute more until fragrant.
- Add the corn. Add the corn kernels to the skillet and stir to combine with the vegetables. Cook over medium-high heat for 8–10 minutes, stirring occasionally, until the corn is heated through and beginning to develop a little color on the edges.
- Season generously. Sprinkle in the chili powder, cumin, smoked paprika, and cayenne if using. Season with salt and black pepper to taste. Stir well to coat everything evenly and cook another 2 minutes.
- Finish and serve. Remove the skillet from heat. Stir in the lime juice and half the cilantro. Top with shredded cheese and the remaining cilantro. Serve warm directly from the skillet or transfer to a serving dish.
Nutrition (per serving)
Calories: 185 | Protein: 5g | Fat: 8g | Carbs: 26g | Fiber: 3g | Sodium: 210mg