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Savory Corn Crème Brulée Recipe with Crispy Parmesan Topping and My Secret Addiction

September 13, 2011 in Vegetarian Entrees

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Savory Corn Creme Brulee

Anyone who has eaten with me at a restaurant knows I have a problem. A serious addiction. An addiction so severe that I lose control of myself.

My name is Donna and I am a creme brulee-aholic.

Every single time I read a menu with Creme Brulee listed as a dessert, I lose control. Breakfast, lunch or dinner, I simply must order it. I have eaten my weight in creme brulee over the years.

So that explains why, when I watched a recorded episode of Food Network’s Five Ingredient Fix a few days ago, I literally got up off the couch, grabbed my purse and headed to the grocery store STAT. ASAP. Toute Suite. Post haste.

You see,  Claire Robinson was making a savory creme brulee. Right, you got it: I had no choice.

 If you are a serious CB addict like me, or if you love corn like I do, I’m begging you: RUN, do not walk, to your nearest vegetable stand/grocery store/neighboring field of corn and make this dish. Before fresh corn runs out. For your next meal. Even if it’s breakfast. Or, for sure on an upcoming Meatless Monday.

Oh yeah. It’s that good.

Fresh sweet corn goodness in a creamy crispy-topped creme brulee. (Note: OK, it’s a very loose interpretation of “creme brulee.” It’s more like a fresh corn custard with a crispy top. But. Seriously. No less amazing.)

OK. Must stop writing now. I’m off to my fridge to reheat the leftovers.

– posted by Donna

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Grilled Corn Fritter Salad Stack Recipe for a Meatless Monday on the Grill

September 6, 2010 in Entrees, Gluten Free, Healthy Fare, Side Dishes, Vegetarian Entrees

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Corn Fritter Salad Stack with Tomatoes and Arugula

“Sex is good, but not as good as sweet, fresh corn.”  — Garrison Keillor

I agree with America’s favorite radio host that corn – while sweet and fresh – is one of the very best simple pleasures of life. When I bite into a steamy ear dripping with butter and salt, I  just want to stand up and shout “Life is GOOD!” Naturally, I am always looking for easy recipes that will enhance corn’s golden goodness. Especially easy, flavorful and healthy meals. Yes, I did use the word “healthy,” which corn is when eaten in its whole state. Who says you can’t do Meatless Monday on the grill?

(**Food Trivia Question: Is corn a vegetable or a grain? See the end of this post for the answer!)

There are two schools of thought on corn fritters: deep fry them so they’ll be globe shaped, or make them pancake style. I think you can tell by the photo which style I chose. That way, you can make a pretty stacks with a little dressed arugula and some ripe tomatoes. And, a bonus: this easy dinner takes 20 minutes, max – even if you have to shuck the corn!

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