Tuesday, September 21, 2010

Hail to the Maize 'n' Blue ... Corn with Blue Cheese, That Is

I read Melissa Clark's article last week in The New York Times, which contained a recipe for a creamed corn dish that was deemed "much too good to share." She selfishly gorged on it herself, unable to control her glee at having created something so amazingly delicious.

Being a fan of fresh corn, Gorgonzola, cream, and all the other wonderfully rich, luscious ingredients required, how could I resist??? I forwarded the article to both Jeremy and Tom -- devotees of such goodies themselves -- and we determined that it must be made, and made soon.

So then Tom and I were at Arbor Farms (a health food grocery store), and found a display right by the front door of corn on the cob that had been grown just down the road in Whitmore Lake ... God was sending a message, telling me "Make the corn dish. Now." I'm often fairly obtuse when it comes to interpreting what God wants from me, but this communication was pretty clear!

I picked up some of the corn, and then proceeded to meander through the store looking for the rest of the ingredients. I knew the recipe had required cream, but I thought perhaps that decadent buttermilk from local mainstay Calder Dairy might be better. I bought some Amish blue cheese. I was ready.

Since I didn't bother to look up the recipe before I started cooking and was relying upon my increasingly-feeble memory (a.k.a.: "The Sieve That Is My Brain"), I didn't remember that I was supposed to serve the corn on sliced tomatoes ... and I had freshly picked tomatoes from my garden, too. I also didn't remember the toasted pine nuts, which I adore. And I forgot the basil, even though I have 3 plants of it in my backyard.

But you know what? The corn didn't need any of it. I'm sure it would have been lovely with these additions -- as well as with some crumbled bacon, rather than just bacon fat saved from previous indulgences -- but it was also virtually addictive without them.

Truth be told, Jeremy thought the corn tasted like soap ... whaddya gonna do??? Tom liked it very much, though, so all the more for both of us!

And oh, isn't this just the perfect Maize 'n' Blue -- ha! -- dish to serve at a University of Michigan tailgate here in Ann Arbor, land of renewed excitement about football with our #21 team??? Yeah!!!

Creamed Corn with Blue Cheese

3 ears fresh corn, uncooked
2 tablespoons bacon fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup buttermilk
3 ounces crumbled blue cheese

Cut corn from the ears. Melt the bacon fat in a large skillet.


Add the corn; saute for 5 minutes over medium heat, stirring constantly, until the corn is starting to turn golden brown. Add salt and pepper, and stir to mix.


Stir in the buttermilk and cook for 3 minutes until much -- but not all -- of the buttermilk is absorbed.


Stir in the cheese, stirring to break up lumps and make sure that the cheese melts.


When everything is creamy, it's ready to serve


H‘nSgirlichef





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10 comments:

Arnold said...

Now this is something I would not have thought of, corn with blue cheese. It looks delicious. Thanks. Another nice recipe I have found via the hearth 'n soul blog-hop.

Cranberry Morning said...

Sounds delicious. I think I'd still put in the tomato, pine nuts, and basil. I would love the added color and crunch. :-)

Jenn said...

Ok, so I'm not a huge fan of creamed corn...but this could turn me into one pretty quickly! Looks fantastic!

Melynda said...

Love blue cheese, never thought of combining it with corn. Might have to give this a try. Thanks.

girlichef said...

Um... I prefer my corn GREEN and WHITE, thank you very much! LOL ;-) Seriously, this does sound awesome...lovin' the blue in it!!! gorgeous dish...thanks for sharing it w/ the hop this week!

Robin said...

One of our favorite ways to eat corn around here is simply to put it in a pan with some olive oil and cook it. Apparently my great grandmother made it like that all of the time and my mom loved it. She still does and the tradition carries on... A little salt, a little pepper. That is it.

Butterpoweredbike said...

Get out! Blue cheese with corn? My brain is havign a hard time imagining that one. My mom is a great lover of blue cheese, so I can't wait to try this recipe on her. Thanks for linking with Hearth and Soul.

Ott, A. said...

Very creative. I think these flavors would compliment nicely. Although at my tailgate we would all say.......Boiler Up!!!!
(Just joking.. glad to see Michigan beat ND. I was cheering for them that day.)

Christy said...

I think I would like it best the way you made it = simpler and my kiddos wouldn't do nuts (they are weird that way!)thanks for linking with hearth and soul!

a moderate life said...

Yenta Mary! THIS looks spectacular! I love when you discover a new taste combination that you never thought of like this! The creamy sweetness of the corn with that BITE of blue! Awesome! Thanks so much for linking to the hearth and soul hop! Alex@amoderatelife

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