Where can you find Platinum Lady, Silver Queen, Bodacious and Dazzle? If you live in North Carolina, check out your farmers market. There are still several varieties of late-season corn for sale.
Grilled, baked, buttered or canned for later use, corn is versatile. The recipe below combines roasted corn with poblano peppers and Texas Pete Original Hot Sauce, another famous N.C. product.
Don’t let the name fool you, Texas Pete is made in North Carolina. According to their website, cowboy movies were popular in the 1930s and Texas had a reputation for spicy cuisine. Combine these elements, and the iconic Texas Pete cowboy was created.
The sauce is still a staple of T.W. Garner Food Company located in Winston-Salem. In fact, the Texas Pete Culinary Arts Festival is held annually in downtown Winston-Salem and features food, music and more. This year’s festival will be held Sept. 17-18.
This recipe is from the Texas Pete website:
Texas Pete Roasted Corn and Poblano Salad
- 1/4 cup Texas Pete Original Hot Sauce
- 6 ears corn, roasted, cut kernels from cob
- 2 peppers in adobo sauce, chopped
- 1 sweet onion, medium, chopped
- ½ cup cilantro leaves, chopped
- 1 red bell pepper, large, seeded and chopped
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- ½ tablespoon chili powder
- ½ tablespoon extra virgin olive oil
- ¼ cup Parmesan cheese, shredded
Prepare corn for roasting. Take each ear and pull off only the first couple of layers of husk, leaving a few layers for protection. Place cobs in a pot and cover completely with cold water, allowing them to soak for at least 15 minutes. This helps protect the cornhusks from burning.
While the corn is soaking, preheat grill or oven to 350°F. After soaking, remove corn from water and shake off any excess. Pull the husks of each cob back, but do not completely remove the husks. Remove and discard the silk.
Brush the kernels with butter; fold the husks back over corn and place cobs on grill to roast. Turn frequently, making sure the corn does not burn. Or to use oven: Place cobs on a baking sheet lined with foil and roast in oven for 30 minutes or until corn is soft.
After you have roasted the corn, cut it off the kernels into a large mixing bowl. Add Texas Pete Original Hot Sauce and remaining ingredients and allow to marinate at room temperature for at least 2 hours before serving as a side dish or as a condiment on tacos.
Check out more recipes using Texas Pete Hot Sauce at www.texaspete.com/recipes.