Last summer my husband and I were lucky enough to attend a series of Southern BBQ classes taught by Kevin and Clara Bevington, BBQ champions many many times over (see http://www.homebbq.com/index.php/about).
The notes from our first class were scrawled on a bit creased loose-leaf and covered in wine stains (it was a very fun evening!). From them I did my best to recreate Kevin’s creamy hot corn casserole.
Since taking those classes I’ve changed the recipe a little bit (main alterations: less butter and cream cheese, fresh jalapenos instead of jarred and the addition of cilantro). Check out my version of Kevin’s recipe on my blog, Cook the Story, here: http://www.cookthestory.com/2011/06/02/trading-corn-for-mangoes/
I’ve also created this cold dairy-free version of Kevin’s dish. Its jalapeno heat and sweet tanginess will be happy to tag along on any summer picnic.
If you want the salad to stay nice and cold even when packed in a picnic basket, use frozen corn (undefrosted!) and skip the kernel-toasting step. But then be sure to keep the cilantro separate until serving so it doesn’t get limp. And, make sure the kernels have defrosted before eating otherwise you'll have a Crunchy Cold Corn Salad. Yikes!
(Note: If you don't like a lot of spicy heat, feel free to reduce the number of jalapeno peppers.)
—Cook the Story
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