Cheese on the Cob

Corn on the Cob is a classic usually topped with some good ‘ol butter. When corn is in season you just can’t beat the taste and freshness. When corn is not in season or I am using frozen corn I like to season it up and bring in new flavors. The use of chili powder brings in a spicy kick, mixed together with freshly ground black pepper and parmesan cheese it takes on a whole new flavor combination. Try it out and let me know what you think!

Cheese on the Cob

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2 to 3 ears corn, husks and silk removed

1/2 cup shredded Parmesan

Mayonnaise

Chili Powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Prepare grill or grill pan.

Brush a thin layer of mayonnaise on corn, or whatever you want to use in order to make the cheese and spices stick. Sprinkle corn with cheese, chili powder, salt and pepper. Wrap each corn with foil, sprayed with cooking spray, and place on grill, or in my case a grill pan. Turn occasionally and cook for about 10 minutes or until kernels begin to brown. Serve warm.


Source adapted from: www.foodnetwork.com/Paula’s Home Cooking

Corn Casserole

At some point I’m sure all of you have either made or had some kind of version of  a corn casserole.  I was looking for a good side dish to accompany our dinner and I pulled out a Paula Deen Cookbook that my good friend Mandy got me last year for Christmas. The recipe sounded easy so I thought I would give it a try. We decided the dish would be better titled, “Corn Soufflé”, maybe because of the individual ramekins I used made it look like more of a soufflé, but it definitely sounds more appealing  and is more reflective of  how delicious it actually was!

Corn Soufflé (formerly Corn Casserole)
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One 15 1/4 ounce can whole kernel corn, drained
One 14 3/4 ounce can cream-style corn
One 8 ounce package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) melted butter
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. (I used 6 individual ramekins.) Bake at 350 degrees for 45 to 60 minutes, or until golden brown. Note: If you use ramekins, the cooking time will vary but about 5 to 10 minutes.
Source: The Lady & Sons, Too! by Paula Deen