Corn and Chile Succotash

As our box veterans know, organic sweet corn from Full Belly may have a corn earworm in the tip. If you feel the tip and it is mushy, simply cut about 1 & 1/2-inch off of the ear and discard it.

The pollination of an ear of corn is quite a miracle but drought, high temperatures and insects can cause problems. Some of the corn in your boxes suffered temperatures well above 100° during the critical pollination phase.  Each individual kernel in an ear of corn is the result of a pollen gran traveling up the silk. We are giving you plenty of corn, but some ears may have “blanks” where the pollen didn’t travel up and create a pollinated kernel.

To cut kernels from the cob for salads, succotash, corn chowder, or the recipe below: Hold the stem end of the husked ear of corn and rest the tip of the ear on the bottom of a large bowl. Use a sharp paring knife to cut off the corn kernels and let them fall into the bowl.


4 ears of corn – remove the kernels (see note above)

1 medium pasilla or poblano chile

1 cup chopped sweet red onion 

1 teaspoon olive oil

3 cloves of garlic, diced

black pepper


5 or 6 sprigs of basil, leaves removed and chopped coarse


Chop the onion and chile so that the pieces are comparable in size to the kernels of corn. Dice the garlic.  

In a large skillet heat the oil over medium-high heat. Add chopped onion, garlic and chile and cook until onions are translucent.

Pour the corn into skillet and cook for 3 to 5 minutes over high heat. Cook for about 5 minutes without stirring. You want the corn to char just a bit. A moment before you turn the heat off, add the basil to wilt. Remove from the heat.

Season with salt and pepper and serve.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish