My baby’s growing up! And I don’t mean my kids. I’m talking about my blog – just relaunched on my own domain. Why would I do this? Aside from the obvious fact that I’m a geek, I wanted to add some new features that would not have been possible before. Here are some highlights:
- My personal fave: The recipes look way cooler and now you can click a button to print or save them. (I haven’t updated all of them yet.)
- You can sign up to get updates in email. Right over there on the right. Type in your email and you’ll never miss another recipe.
- Handy little buttons that let you pin, share on FB or file away recipes anywhere you like.
- And loads of other super geeky stuff like improved SEO and such.
Anyway, hope you like it because this is home now. (I’m just a tad excited…)
Speaking of home, New Jersey is Springy-warm lately. I keep forgetting it’s still February. And the warm weather has made me crave summer foods like barbecue and corn. Given corn isn’t at its peak, I went with this super simple creamed corn. Studded with bits of bacon and green onion, it’s an easy, flavorful side dish for any grilled. I’ve even served it with roast chicken. Make it now and then save the recipe for summer when you need a break from corn on the cob.
- 3 ears corn
- 3 slices bacon, cut crosswise into strips
- 1 scallion, thinly sliced
- ½ cup heavy cream
- 2 Tbsp. water
- ½ tsp. fresh lemon juice
- Salt and pepper, to taste
- Bring a large pot of water to a boil. Add the corn and simmer for 4 minutes. Remove the corn and set aside until cool enough to touch. Once cooled, cut the kernels from the cobs.
- Cook the bacon in a large frying pan over medium heat until brown and crisp. Transfer to paper towels.
- Pour out all but 1 tablespoon of the bacon fat. Add the cream, water, lemon juice scallions and ¾ of the bacon to the pan. Bring to a simmer and cook for 1 minute.
- Add the corn and salt and pepper to taste and cook until the sauce is thickened. Garnish with remaining bacon.