Try this recicpe the next time you cookout. The corn comes out sweet, juicy and so delicious. Hit the corn with a little more Cajun spice before serving. A true Southern favorite . . .
(Note – We save the milk left in the stock pot to add to our dogs’ food during the next week. Everyone wins)
MILK AND HONEY CORN ON THE COB (Yield: 8-10 Servings)
- 8-10 ears of sweet corn, shucked
- ½ cup heavy cream
- 1 cup milk
- ½ cup unsalted butter
- 3 tablespoons honey
- 1 teaspoon Cajun seasoning
- Salt and pepper, to taste
- Chopped parsley, to garnish
- Add water to a large stockpot until half filled. Transfer to stovetop and add heavy cream, milk, butter, honey, and Cajun seasoning, salt and pepper, to taste.
- Heat milk and butter on medium until butter is melted and milk is warmed, but not boiling. Add corn cobs and lower heat slightly to prevent milk from scorching.
- Simmer corn for 7-12 minutes (shorter for firmer kernels, longer for softer kernels). Carefully remove corn from pot and place on a serving platter to cool slightly before serving.
~ 12Tomatoes.com ~
CAULIFLOWER AU GRATIN (Yield: 6 Servings)
- 1 head cauliflower, cut into florets
- 2 tablespoons butter
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
- 6 ounces shredded Cheddar cheese, divided
- 1 pinch ground black pepper
- 1 pinch ground nutmeg, or to taste
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.
- Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
- Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
- Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
~ AllRecipes.com ~
This is yet another recipe that I thought I could use to sneak a little Easter ham in along with the other ingredients. Make sure that you squeeze all of the water out of the cauliflower in a colander. If not, the water will be release during the baking process and it will thin your sauce (as shown above). Lesson Learned!! This method yields a rich flavorful sauce that may be my go-to for other recipes.
LOADED CAULIFLOWER BAKE (Serves: 4)
- 2 small heads cauliflower, cut into florets
- 2 tbsp. butter
- 3 cloves garlic, minced
- 3 tbsp. all-purpose flour
- 2 c. whole milk
- 2 oz. cream cheese, softened
- 1 1/2 c. shredded cheddar, divided
- kosher salt
- Freshly ground black pepper
- 6 slices bacon, cooked and crumbled
- 1/4 c. Sliced green onions
- Preheat oven to 350°. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
- Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted, then season with salt and pepper.
- In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and green onions until combined, then top with remaining cheddar, bacon, and green onions.
- Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
- Let cool slightly, then serve.
~ Delish.com ~