The inspiration for this recipe — my wife, Rebecca — is a self-described corn addict. She adores it in almost any form: tamales, polenta, corn bread, tortillas, and roasted on the cob. I put together this recipe with her in mind, and added a few of her other loves, including onions, spicy jalapeños, and a super-ripe tomato. It was an instant hit, to say the least.
— Brian Preston-Campbell, food stylist
Click here to see Corn for Breakfast, Lunch, Dinner, and Dessert.