Don't know where to put this one, here in Fresh Corn or with Corn Pudding.
So I'll stay here... just cuz I'm stubborn.
DH is in process with some dental work which makes Corn on the Cob a pitiful exercise in impossibility, and OMG that man LOVES this Late Season Corn.
I did this last night with some COC that "needed to be eaten." It was by no means "old corn", having been picked maybe 3 days earlier.
4 ears corn on cob, steamed, kernels cut and cobs scraped
2 T butter
half an onion, rough dice
( saute onion in butter until onion is translucent, add the corn kernels/ cob scrapings and bring all up to simmering heat.)
Add
1/2 cup milk ( slowly with a small handful of Ritz Crackers, crushed)
( stir this all together at the simmer until the milk and cracker crumbs have a thickening effect)
Add 2 slices ( of very unremarkable) White American Cheese, torn. shut off heat and stir until the cheese is melted.
Salt and fresh ground black pepper to taste.
Both of us LOVED it. Its a stove-top hybrid of many things I've seen and done, except it didn't involve eggs, an oven or a casserole dish. DH was thrilled to pieces and in big grins. He said it touched all the best of fresh Late COC. minus the part he can't enjoy right now.
Actually I loved it so much I was into the leftovers at a 3 AM wake-up, just to see if I IMAGINED how good it tasted.
I was still impressed with it cold from the fridge.
I know, it isn't any haute cuisine, might have been better with BACON, but it was going with a marinated and grilled Leg of Lamb, Taboulleh from scratch with home-grown tomatoes and herbs, and there wasn't any more room in my opinion for OTT, we were already there.
OT I'll note that Lea & Perrins THICK Classic Worcestershire has earned its place in my pantry during Grill season.
Breeze
