Chef John Craig is cooking up something great again at Clarke, New England’s Official Sub-Zero & Wolf Showroom and Test Kitchen in South Norwalk. Nothing says summer like fresh corn and this is a great way to prepare it! For this recipe, you’ll use the Convection Broil setting on your Wolf Convection Oven to perfectly melt that mozzarella cheese. This is a simple, delicious side dish for any summer meal!
Clarke’s Bay Corn
3 strips Applewood Smoked bacon- ½” strips
2 Tbsp. chopped red onion
4 Tbsp. chopped bell pepper
1 jalapeno seeded and chopped
4 ears of corn – shucked, silk removed and kernels cut of ear
2 Tbsp. mayonnaise
2 Tbsp. sweetened condensed milk
1/3 cup shredded mozzarella
Zest of ½ lime
Juice of 1 lime
1 Tbsp. chopped chives
Salt & pepper to taste
In a bowl mix together mayonnaise, condensed milk, lime zest, lime juice and salt & pepper.
Render the bacon over medium heat until crisp (6-8 minutes) and remove from pan, in the remaining bacon fat sauté the onion, bell pepper and jalapeno for about 3 minutes. Add the corn to the pan and cook for another 3 minutes. Add the mayonnaise mixture and cook for another minute. Add half of the shredded mozzarella and stir until nicely melted, check seasoning.
Transfer the corn mixture to a small casserole dish and top with the remaining mozzarella.
Set oven to convection broil level 1 (550 F°) and place dish on the second-tier rack.
Broil for 2 minutes until cheese is lightly browned. Top with bacon and chives.
If you would like more information about Wolf’s fabulous Convection Ovens and would like to learn how they can enhance your life, a visit to Clarke in South Norwalk is a great first step.