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.
This recipe starts off with my signature sweet corn cakes, recipe found here.
- 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