Corn Pablano Pizza

So, after a few years my cooking chops have become much better. I can actually make just about anything and it generally it turns out quite well.

Although, sometimes Kate likes it and I throw a total hissy fit and refuse to eat it since it didn't turn out the way I wanted.

I think I got this attitude from when I worked at a very famous DC restaurant and watched the chef and his sous chefs ply their trade.

I was the back bartender which means that I got to make the drinks that go out to tables when the people order them with their meal. I can tell you that I have served libations to the likes of Warren Christopher and many other important DC types. Trust me that they are very opinionated about their lunch drinks.

One time the kitchen was totally slammed for a Sunday brunch and I was asked to do some chopping of vegetables.... And got yelled at for a sub par performance. So once again, I'm not going to be beaten. I improved. I watched. I learned. Now I can julienne like a mofo!

Now to the recipe of the day.... Corn Pablano Pizza . I got it from Cooking Light but changed it a bit over the years.

Trust me, this is an amazing recipe. Its simple. No meat (although my brother calls me the ultimate carnivore). But I can tell you that once you try this you won't be able to dream about summer without having this.

Also, I like a little heat so I add some cayenne pepper to step 9.

Ingredients:

2 Pablano Peppers

Cooking Spray

1/2 cup of finely chopped green onion (the white parts are fine too)

2 cups of fresh corn (about 4 ears-trust me fresh is best and I'd grill it a bit first then shave it)

1 garlic clove (mined-or just go buy the jar of it and be done with it)

1/2 cup of 1% milk

2 large egg whites (if you're new to cooking, here's how to do this)

1 large egg

1/2 tsp salt & 1/2 tsp of pepper

1 cup of shredded cheddar cheese (sharp)

Pizza dough (I used Trader Joe's with herbs)

Cilantro finely chopped (to your taste)

Cook it!

1. Broil or grill the peppers until blistered (trust me-if they blacken a little then it only adds flavor).
2. At the same time grill the corn directly over the coals to brown it.
3. Put the peppers in a zip lock baggie for 10 minutes. Skin the pepper and remove seeds and ribs.
4. Chop finely.
5. Preheat the oven to 425. Roll the dough out into a square and place on a pan that has been floured.
6. Cook the dough until it is pretty firm and then remove for the next steps.
7. Coat a skillet with Pam or whatever and add the corn, green onion, garlic and saute until browned.
8. Stir in milk and cook about 2 minutes until the milk is pretty much gone
9. Mix eggs and salt & pepper in bowl and add peppers, corn, cheese, cilantro and then what was in the skillet to it.
10. Put it on top of the pizza and spread it out (the dough should be firm enough to rest directly on the grates in the oven and bake until browned and the bottom of the dough is crispy).
11. EAT.