Two weeks ago I went corn-picking on a local farm for the first time in as long as I can remember (I think we went corn picking once when I was very young as well), and the timing could not have been more perfect. Lately I have been feeling slightly uninspired when it comes to dinner recipes, and every time that happens, introducing a new vegetable is without a doubt the best way to break out of it. Even though I have loved corn ever since I was a child (I remember whenever we had taco for dinner, my tortillas were always half-filled with corn kernels, because I found them to be so incredibly tasty), cooking with fresh corn was rather new to me.
Now that our freezer is practically filled to the brink with delicious fresh corncobs, I was intrigued to see just what I could make with them. Inspired by my recipe for Crustless Spinach Quiche, this was what I ended up with. Before I used to only eat canned corn, but now that I have tasted the fresh ones I know what I have been missing out on. When you get them fresh they are so much juicier and you can even eat them raw, and picking them yourself is also a lot cheaper. So if you have not done so already, check to see if there are any farms near you that still sell corncobs!
Ingredients, makes 3 servings:
- 4 fresh corncobs (about 2-3 cups corn kernels)
- 1 red bell pepper
- 1 leek
- vegan white “cheese” sauce (the entire recipe)
- Serve with maldon salt and freshly ground black pepper
2. Make the white sauce as written in the separate post, and set aside. In a large lasagna/casserole dish spread all of the vegetables along the bottom of it, before pouring over the white sauce. Give it a nice stir to make sure that everything is covered, and place the casserole into the preheated oven. This should cook anywhere from 30-60 minutes, or until you see that the top layer has become golden and slightly firm.