Corn with Piquillos

Corn on the cob with a sweet pepper twist

Photo: Peter Frank Edwards

Ervin Bryant was ready to move beyond buttered corn on the cob. “I really wanted to change up our corn dish,” says the chef de cuisine at Blue Collar, a modern meat-and-three in Miami. Over the course of a few years, he’d plated enough perfectly tasty but plain salt-and-peppered ears for a lifetime. “Growing up in Homestead,” he says, “I had a friend whose mother made delicious Mexican corn. I thought, let’s try that—but instead of adding spicy peppers, let’s use sweet piquillos.” By the time his corn dish made it to the menu, the dressing more closely resembled mojo sauce, the Cuban garlic-and-citrus marinade, here punctuated with minced Spanish peppers that complement the sweetness of the corn. One thing he didn’t change: butter, which makes the sauce cling to the cob like a blanket. It’s been a runaway success at work and at home. “My son loves this dish,” Bryant says. “I cut the corn off the cob for him, so he can eat the kernels
one by one.”


    • 6 ears of corn, cut into thirds

    • 6 tbsp. butter

    • 2 tbsp. olive oil

    • 12 canned piquillo peppers or roasted red peppers, sliced into strips

    • 4 cloves garlic, minced

    • 1 tbsp. minced chives

    • 2 tbsp. lime juice

    • Kosher salt, to taste

    • Freshly ground black pepper, to taste


  1. Bring a large pot of water to a boil, then season it generously with salt.

  2. Add corn to the pot and blanch for 2 minutes before removing it to a bowl of ice water to stop the cooking process. Drain, dry, and reserve.

  3. In a high-sided skillet or a large pot, melt butter and olive oil over medium heat. Then add piquillos and garlic and cook just until fragrant, 1–2 minutes. (Don’t let the garlic brown.) Add corn and sauté until warmed through, 5 minutes. Remove from heat. Add chives and lime juice and toss to coat the corn. Season with salt and pepper and serve immediately.

Recipe from Ervin Bryant of Blue Collar in Miami, Florida