Garden, 2001, oil on canvas, 54 x 46 inches
For weeks each summer, we eat green beans at every meal. Then we binge on corn, then tomatoes. I recently spoke with my sister Mimi on her farm in Missouri about our seasonal obsessions. We both can or freeze some of the tomato crop, but neither of us put up beans or corn, finding that they are best cooked when freshly picked. So we eat corn on the cob, corn salads and corn in stuffed poblanos, tomato peach salad, tomato tart, mozzarella and tomato pasta…. When we finally tire of these dishes the season is about over and we move on to new obsessions with fall veggies.
While we eat many ears of corn on the cob and I frequently include corn off the cob in lunch salads ─ quickly roasted in a dry iron skillet, combined with grains such as quinoa, farro or rice ─ I occasionally want a more elaborate dish. And Zweck’s farm has harvested poblanos, beautiful long, dark green chilés.
First cut the kernels from two ears of corn.
Sauté a small onion with a clove of garlic, both diced, in a bit of safflower oil, then add half a diced red pepper. When translucent add the corn and cook until it brightens, just a couple minutes. Let this cool while preparing the chilés.
Halve the poblanos the long way and remove the veins and seeds. (I prepared two chilés for the two of us ─ for additional servings, use one ear of corn for each poblano. Add other ingredients accordingly.) Place in a baking dish.
To the corn, add a handful of chopped cilantro and 1/2 – 1 cup of grated cheese (cheddar or goat cheese or whatever is on hand), a pinch of salt and an egg (optional, but helps hold the filling together). Fill the chilés with the corn, top with a dusting of panko and a drizzle of olive oil.
Bake at 375° for 30 minutes or until poblanos are tender and the filling browned. Serve with a cool salad of lettuces, cucumber, tomatoes and mint.