Corn Two Ways

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

By Whitney, November 6, 2012

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:

Instructions:

Start by making the sweet corn cakes, recipe here.   Heat the olive oil in a skillet over medium heat, and cook the onions until caramelized, about 25 minutes.  Remove from heat and set aside. While the onions are sauteing, mix the sour cream with the lime zest and lime juice, as well as a little bit of salt and pepper.  Place back in the fridge to come together. In a sauce pan, heat the balsamic vinegar and sugar over medium heat.  Cook until reduced by half in volume, and thick and syrupy.  Remove from heat and place in a squeeze bottle. Pop the popcorn and place in a resealable bag with the curry powder, cayenne, turmeric, salt and cumin.  Toss well. To plate, place the corn fritter on the bottom on the plate.  Top with the caramelized onions, microgreens, lime crema, and drizzle the balsamic reduction.  Garnish with the curried popcorn.

Love,

Whit

 

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Whitney

About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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