Roasted corn and refrigerator pickles from Cloverfields Farm - WDRB 41 Louisville News

Roasted corn and refrigerator pickles from Cloverfields Farm & Kitchen

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September is starting out hot, but soon enough we'll start to feel the cool fall temperatures. Cloverfields Farm & Kitchen's Janine Washle says that means a change in the way we approach food, vegetables and cooking. Thoughts turn to heartier flavors and more substantial dishes. No more buttered ears of summer corn; forget about pickling summer vegetables or can we carry them through to the next season? Corn and pickles can be transitioned into Fall very easily by changing spices and cooking techniques.

Roasting corn brings complex flavors to it by concentrating the sugars and creating charred bits, an ear of corn takes on a smokiness and heartiness that provides a depth of flavor to stews and casseroles once cut from the cob. Even unthawed frozen corn kernels can be roasted by placing them in a single layer under the broiler for a few minutes. Of course, we will still have many more warm days and opportunities to grill and a few ears of corn over the flame will round out a steak dinner. Corn can even be part of a pickling recipe such as the French favorite, Jardiniere.

Quick pickles, also known as refrigerator pickles, can be made from grocery vegetables and the last of the farm stand staples. These tangy vegetable mixes complement heavier meals, require little time or effort, and can offer a tasty starter or snack with few calories. They stay in the refrigerator for up to a month and can be altered with spices to complement a variety of meals including foreign favorites. It seems that every continent has pickles of some sort. India has spice-laden curry pickles; whereas, Asia has pickles that almost seem delicate until you feel the burn of daikon and fiery chiles.

Right now is a great time to experiment with these transitional flavors of fall. The holidays will arrive soon and these two, corn and pickles, can offer the opportunity for great side dishes and even gift giving. Following is a roasted corn side dish that tastes substantial enough for a fireside picnic or tailgating party.

Tangy and Cheesy Roasted Corn

(adapted from

Serves: 4


6 ears of sweet yellow corn, husked

2 tablespoons extra-virgin olive oil

2 tablespoons (1/4 stick) unsalted butter

Kosher salt

freshly ground black pepper

1 jalapeño, seeded, finely diced

1/2 teaspoon crushed red pepper flakes

1 lime, cut into 4 wedges

1 cup finely grated Manchego cheese

1/4 cup thinly sliced chives

2 teaspoons finely grated lime zest


Preheat oven to 450°. Roast corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Cut kernels from cobs. Discard cobs.

Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted.

Season to taste with salt and pepper. Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.


Cloverfields Farm and Kitchen also has a special Fall recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at

To find Cloverfields Farm & Kitchen on Facebook: CLICK HERE.

CloverFields Farm & Kitchen 

3720 Mt. Olive Rd.

Hardin Springs Area

Big Clifty, KY 42712

About Cloverfields Farm & Kitchen:

Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.

CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.

On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.



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