I had the pleasure of meeting Marybeth during our Taste 15 tour with Best Food Facts. Marybeth is a jill of all trades: she is a veterinarian, she and her husband raise beef cattle, they grow a very large garden full of produce like tomatoes and sweet corn, and she’s mommy to a very active little boy. Marybeth shares her love of food and farming over at her blog and online community My Fearless Kitchen. She answers common kitchen and food questions as well as shares some fantastic recipes for moms on-the-go like her. Today, I share a recipe for one of my favorite things on the face of this earth… jalapeno cream corn!
MARYBETH FEUTZ OF MY FEARLESS KITCHEN
When did you start farming? What brought you into farming?
I started farming in 2009, after I married John. John grew up in a farming community (we live less than 10 miles from his childhood home) and started a beef farm with his dad while he was in college. After we married, I moved to southern Indiana and joined the farm. I never thought I would end up living with beef cows in my backyard, but now I couldn’t imagine life any other way!
Who farms with you and what are their roles?
We farm with my in laws. John (my husband) and Jim (my father-in-law) are primarily responsible for caring for the cattle. They also manage and harvest our hay fields so we have hay to feed the cattle through the winter. I help with the cattle when they need me to (doing pregnancy checks, herd health checks, and vaccines). I also am responsible for keeping a close eye on our cows during calving season.
What has been the hardest part of farming for you?
I grew up in the suburbs in New Jersey and spent 8 years in New England. Transition to farm life was challenging for me. I had a bit of culture shock when I moved to Indiana! As a veterinarian, I knew about the medical care of farm animals, but there was a lot to learn about the day-to-day herd management. I have also learned a lot about crop farming since I joined our farming community. As I shared more about my farm life, more of my “city friends” started asking me questions about my farm, and farming in general. It has been wonderful to dig into all the different aspects of farming and farm life, and share it with all my friends.
You can find more from Marybeth by visiting her site My Fearless Kitchen, joining her community on Facebook, giving her Facebook page a LIKE, checking out what she is pinning on Pinterest, her photos on Instagram, or tweeting with her on Twitter.
If any of you know my husband, you know his LOVE of sweet corn. It is serious. Honestly, the man could eat six to eight ears in a sitting. In order to extend that love of sweet corn year round, we will cut a lot off the cob and freeze it. Many times I also make several batches of cream corn to freeze. This year I upped the ante, I made a batch of jalapeno cream corn. And honestly, we’ve been eating it at twice the speed of the regular corn. It has become such a hit!
- 8 - 10 cups sweet corn kernels
- 12 ounces cream cheese, diced into 1 inch squares
- 1 stick of salted butter
- 3/4 cup heavy whipping cream
- 3-4 jalapeños, deseeded and diced
- 1 tablespoon hot sauce (I like Frank's)
- salt and pepper to taste
- In a large crockpot, add the corn, cream cheese, butter, heavy cream, and jalapeños. Salt and pepper to taste.
- Turn crockpot on low and cook for 4-6 hours. When ready to serve or put up for freezer, add the hot sauce. Adjust salt, pepper, and hot sauce as needed.