Every now and then I get these “HOLY I’M A GENIUS” moments. Usually, it’s when I’m asleep and it wakes me up out of a dead slumber. It typically involves putting bacon in something, as most strokes of genius do.
As you are all aware, I spent the better part of 6 months dreaming up recipes for this year’s fall harvest. (or hall farvest, if you’re Brian.) This year was exceptionally hard for me, because I was stuck on a few concepts I just couldn’t shake. Corn Two Ways was one of them.
I don’t know, don’t ask me. I just felt like a bad-ass saying it. You know most people do pork two ways or some other fancy business, I got stuck on corn and it was all I could think about.
When you put yourself in a box like that, it can be sort of hard to make progress. That’s why I recommend drinking too many glasses of wine, eating corn right before bed and hoping your dreams will work it out for you.
To be fair, I didn’t eat corn right before bed, but I did have 2 Cindy Pours and it did the trick. I woke up from a dead sleep swearing that popcorn was going to make this the best dish of my life.
And while I won’t go so far as to say it was the best dish of my life, it was pretty dang awesome.
Corn Fritter, Caramelized Onions, Balsamic Reduction, Lime Crema, and Curried Popcorn
This recipe starts off with my signature sweet corn cakes, recipe found here.
Ingredients:
- sweet corn cakes - 12
- onions - 2, thinly sliced
- Olive oil - 2 tablespoons
- balsamic vinegar - 1/2 cup
- sugar - 2 tablespoons
- sour cream - 1/2 cup
- limes - 2, zested and juiced
- microgreens of choice (watercrest) - 1/2 cup
- dry popcorn - 1 bag
- curry powder - 1/2 teaspoon
- cayenne pepper - 1/4 teaspoon
- turmeric - 1/2 teaspoon
- salt - 1 teaspoon
- cumin - 1 teaspoon
Instructions:
Love,
Whit
