Local corn is sweet, delicious, and healthy. It is a great carbohydrate to depend on during local eating month, because it is rich in vitamins B1 and C, and is a great source of fiber. In addition, it is very versatile, and can be enjoyed in many different ways. This recipe highlights the fresh flavors of Mexico that are present in many markets. If you cannot find poblanos, a variety of other local peppers can be used.

Inspired by the flavors of the rugged Southwest, we made a spicy ketchup by adding guajillo chile peppers to the ingredients. You can find dried guajillos in the produce section of most supermarkets. The next time you have a barbeque, be sure to make this and give your guests a different kind of condiment.

This is our take on a Cowboy-type cobbler. It is “Drunken” because there is quite a bit of tequila mixed with the berries before it goes into the oven. We also added some corn flour to our batter, giving it that crunchy sweet edge.