When I was about 10 years old, we moved into a house on a lot that was…well, overgrown is putting it nicely. The house was on a cul-de-sac, and the back yard was like a huge wedge of pie, narrower by the house and opening into an expanse of vast brush and weeds.
My mom likes nothing if not a good challenge, and I can remember her tackling that back yard with zest. At the end of her hard work, we had a lovely grassy plot of land, opening into a child’s wonderland. Eventually, my dad built a “fort” among the trees for the five of us kids and my mom had a large plot for her garden.
That garden was amazing. She grew pretty much everything you can imagine. I remember being sent to the garden in the late afternoon with a colander and coming back with green beans, cucumbers and tomatoes for a dinner salad and, later in the summer, my favorite, sweet corn. We’d sit on the back step and shuck the corn, letting the wisps of silk slip from our fingers. We had so much corn it seemed and there were endless ways to prepare it, including this recipe, one of my favorites.
Sweet corn is on sale this week at Brookshire’s, just in time for summer.
Blue Cheese Garlic Sweet Corn
1 Tbsp olive oil
2 Tbsp butter
4 cloves garlic, minced
6 ears fresh corn, kernels cut from cob
3/4 cup milk
1 cup crumbled blue cheese
Remove the cover from the skillet and continue cooking until the liquid is mostly evaporated, 5 to 10 minutes. Add blue cheese; cook and stir until the cheese melts, 1 to 2 minutes.
Nutritional Information: Calories Per Serving 249, Fat: 14 g, Cholesterol: 29 mg, Sodium: 254 mg, Carbohydrates: 25 g, Fiber: 3 g, Protein: 9 g