Tonawanda News

Features

March 25, 2013

YANKEE CHEF: Corn and cheese together

Tonawanda News — If there ever was a cheese that fits perfectly with corn, it would be fontina. 

It is similar to Gruyere and Emmental in texture when melted and has a slight nuttiness. But it is the great buttery flavor that makes this cheese not only great with vegetables such as corn, but the first choice in fonduta’s, which is the Italian version of our fondue.

We have livened up the already sweet corn in this recipe below by giving it a smooth kick in the kernel. Although the jalapenos give it robustness, the cheese softens the kick.

Curried skillet cornwith fontina 

1/4 cup butter or margarine butter

1/2 cup chopped red bell pepper

6 ears corn, kernels cut off (about 31/2 to 4 cups if using drained canned, or frozen whole kernel corn)

2 teaspoon curry powder

1/2 cup light cream or half-and-half

3 tablespoons chopped seeded jalapeno peppers.

1 cup fontina cheese, cubed

In a large skillet or pot, melt butter over medium-high heat. 

When melted, add bell pepper and jalapeno peppers. Cook, stirring almost constantly until softened, about 2 minutes. 

Stir in the corn, curry powder and vegetable broth. Bring it to a boil, reduce heat to low and add cream. Stir well and add cheese. Continue cooking and stirring until the cheese is melted. 

Season to taste and remove from heat and serve hot.

Makes about six servings.

Jim Bailey is the author of "The Yankee Chef" cookbook, and writes from his home kitchen in Bangor, Maine. He can be reached at theyankeechef@aol.com.

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