The Yankee Chef: Corn and cheese
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.
Curried Skillet Corn with Fontina We have livened up the already sweet corn by giving it a smooth kick in the kernel. Although the jalapeno's give it robustness(is that even a word?), the cheese allows that spice to soften the kick.
1/4 cup butter or margarine butter 1/2 cup chopped red bell pepper 6 ears corn, kernels cut off (about 3 1/2-4 cups)* 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.
*Use canned corn(drained) or frozen whole kernel as well.
Makes about 6 servings
The Yankee Chef
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