Recipes
Skillet Corn with Saga Blue Brie
Makes 4 servings
Corn on the cob is best when it is freshly picked and eaten during the height of the season. Scraped from the cob, these corn kernels are skillet toasted into a corn-pancake, bound together with the creamy texture Brie cheese and the slight bite of Blue!
Ingredients
- 2 tablespoons vegetable oil
- 8 ears of corn, kernels cut and scraped from ears
- 6 ounces Saga Blue Brie, rind removed and cut into small pieces
- ½ cup flour
Directions
1. Place an 8-inch cast iron skillet in a 425ºF oven. After 10 minutes pour the oil into skillet.
2. In a mixing bowl, combine the corn, Blue Brie and flour into a thick batter.
3. Remove the skillet from the oven and transfer the batter into the pan. Carefully press the batter into the sides of the skillet. Return pan to the oven and bake until a crust forms on the bottom and the top browns, about 20 minutes. Remove and invert onto a serving plate. Cut into 4 wedges and serve.