3 small jalapeño peppers, seeds removed, cut into ⅛-inch dice
8 ears corn, husk and silk removed and discarded
5 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
1 bay leaf
Cut the ends off the jalapeños. Using a paring knife, cut them in half and remove the seeds and ribs. Cut them into 1/8-inch dice. Remember to wash hands thoroughly after handling the chiles. If you’re sensitive to chiles, try wearing rubber gloves.
Break 4 of the ears of corn in half. Hold a box grater over a plate and grate the kernels off the cobs. Set aside pulp.
Using a knife, cut the kernels off the remaining 4 ears of corn. Set kernels aside. Save two of the scraped ears for the chorizo vinaigrette.
Set a large sauté pan over high heat. Add 2 tablespoons of butter. Once the butter has melted, add the corn kernels that were cut off the cob. Season with salt and 1/4 teaspoon black pepper. Add the diced jalapeños and bay leaf. Sauté over medium heat until the jalapeño is translucent and the corn is soft, about 3 minutes. If necessary, add water 2 tablespoons at a time during cooking to keep the mixture from sticking.
Add the grated corn and cook, turn down the heat, and stir continuously with a rubber spatula until the mixture thickens. You can tell that the corn has thickened enough when a line drawn down the middle of the pan stays clean and the mixture doesn’t run. It will take about 5 to 7 minutes. Turn the stove off.
Fold the remaining butter into the mixture using a rubber spatula. At this point, it is important not to let the mixture boil – this would cause it to separate.
Transfer the mixture to a small pot and cover the top with a piece of wax paper. This will prevent a skin from forming on the top. Hold warm until ready to serve.