Jubilee is a cookbook that highlights “recipes from two centuries of African American cooking.” James Beard Award-winning author Toni Tipton-Martin shares these deeply beautiful recipes while also shedding light on the history and pioneering creators behind each.
3 to 4 ears of corn, shucked
2 Tbsp butter
1/2 cup onion, finely diced
1/2 cup green bell pepper, finely diced
1/2 tsp garlic, minced
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes
1/8 tsp black pepper, or to taste
1/2 tsp salt, or to taste
1/2 tsp sugar (optional)
3/4 cup heavy whipping cream or half-and-half
1 Tbsp minced fresh parsley for garnish
2 Tbsp minced green onions for garnish
Use a sharp knife to cut kernels off corn cobs, then turn knife and use dull side to scrape the cob down to release any remaining bits of corn and corn milk. In a heavy skillet, heat butter over medium-high heat until melted and sizzling. Add onion, bell pepper, and garlic. Sauté until softened, about 3 minutes. Stir in thyme, red pepper flakes, black pepper, salt, sugar, and corn. Cook, stirring until corn is cooked through, about 5 minutes. Add cream and cook 5 minutes more to thicken. Garnish with parsley and green onion.