Chili seasoned corn

• Six ears fresh white corn
• 2 hatch chilies (or 3 Anaheim)
• 1.5 tbsp chili powder
• Salt
• Olive oil
• 3 tbsp butter

1. Toss chilies in small amount of olive oil. Enough to coat but not drown them
2. Roast on gas grill set to high. Turning so the are equally charred in all sides. If no gas grill, broil on high, but keep an eye on them and turn until charred in all sides. Place in bowl & cover with plate.
3. Cut corn from cob. Using a bundt pan, place end of corn on center piece and cut corn so that it falls in the bundt pan. Using dull side of knife, scrape the con to extract the corn “milk.” (Corn milk is optional). Repeat until all corn is cut from cob.
4. Put butter in 12” cast iron skillet or other 12” skillet. Melt butter on medium high heat. Add corn.
5. Take chilies out of brown and scrape skin off with a knife & discard. Dice peppers & add to skillet. Mix well & turn up heat to high.
6. Cook while stirring about 3-5 minutes until corn is brown in places. Remove from heat. Add chili powder & salt to taste.

I love fresh corn & hatch chilies, and my daughter loves the chili corn at Disneyland, so I threw this together to please both of us. Cook the corn quickly so it retains its crunch. I like raw corn, so I cook this high & fast.