Absolutely divine on hot cornbread fresh out of the oven - or slathered over freshly grilled corn!

As the weather turns towards fall, but the days are still warm, this is a refreshing way to use up all of the cucumbers you found hiding in the garden.

I always leave a crop of jalapeños on the bushes until they turn beautifully red—that is when their flavor is the best for powdering. Chipotle powder is made from a jalapeño chile that has been smoked and then dried. It is super easy to do at home and a great way to preserve your bumper jalapeño crop.

Use this beautiful green sauce as a dip for fritters, or as a dipping side to grilled chicken, or on top of smashed potatoes—the options are endless. An awesome dipping sauce to add contrast to any meal, creamy and citrusy with a kick.

I loved running through the narrow rows until I found the perfect ear, and right there I would pull it from the plant, shuck it, and eat it. Only once I was so full I couldn’t eat another bite, I would make it back to the kitchen with the surviving ears—my chin covered in corn juices. My momma would make a version of these fritters and all of a sudden I’d be hungry again.

A happy childhood memory of the morning light streaming in through the kitchen window. Woken up by the smell of something delicious baking, I stumbled barefoot and butt-ass naked to the kitchen. My momma handed me a little slice of cornbread hot from the oven with a pat of butter and some honey drizzled on top. Happiness.

This cornbread’s different from that memory but it still makes me happy. It has some kick. Adjust however pleases your palette.