Fat Toast

Why eat corn on the cob when you could eat corn with half & half in it?

Fancy Toast?
More like Fat Toast.
I don't know if you have noticed, but I tend to gravitate towards high-fat and high-calorie foods rather than low-fat foods.

Here is a comparison of the high-fat and low-fat recipes that have appeared on Fat Toast:

Foods with High Fat Content (or high caloric content)
1. Mexican Hot Chocolate
2. Creamy Braised Brussel Sprouts
3. Chocolate Cupcakes with Vanilla Buttercream Icing
4. Roasted Sweet Garlic, Bread and Almond Soup
5. Whole Paycheck Trail Mix
6. Pasta YiaYia
7. Bacon-wrapped Dates Stuffed with Parmesan
8. Ina Garten's Coconut Cupcakes
9. Sausages and Plums Braised in Red Wine
10. Fettucine with Walnuts, Zucchini Ribbons, and Pecorino Romano
11. Cold Sesame Noodles
12. Fresh Corn Risotto with Basil, Tomato, and Lime
13. Thai Chicken Coconut Curry
14. Best Lemon Cake Ever!
15. Dill and Curry Deviled Eggs


Foods with Low Fat Content
1. High-Maintenance Cucumber Gimlets
2. Willamette Valley wines
3. Shaved Carrot with Cilantro and Cinnamon
4. Roasted Onion Salad with Tomato, Bacon, and Balsamic Vinegar

Not listed are recipes that are neutral in fat or caloric content.
(I wish I was neutral in fat content.)
High Fat wins 15-4.
You may have noticed that two of the low fat recipes are really just about alcohol.
So really, High Fat wins 15-2.

This recipe for creamed corn goes out to anyone who can still find some good ears of corn in October, anyone who is less in a summer cookout mood and more in an autumn comfort-food mood, and anyone who loves to add half & half to everything edible.

Adding the "corn milk" from the kernels makes the dish incredibly sweet and creamy. The shallots and bacon add just enough flavor, but not so much that you can't taste the corn.



Creamed Corn with Bacon and Blue Cheese Crumbles
~adapted from America’s Test Kitchen

5 or 6 ears of corn
4 oz. (about 4 slices) of bacon, cut into very small pieces (this is done easily if the bacon is almost frozen
1 medium shallot, minced
½ garlic clove, minced or pressed through a garlic press
1 cup of half & half (America’s Test Kitchen uses 1 ½ cups of heavy cream. Oh so creamy. I found that using half & half gives you a stronger corn flavor, a little less creamy texture, and a little less guilt.)
½ teaspoon minced fresh thyme leaves
pinch of cayenne pepper
2 ounces blue cheese, crumbled (the blue cheese is fancy but not necessary)
salt & pepper


Place the large end of an ear of corn in a large bowl (alternatively, rest the end in the hole of an inverted bundt pan). Cut the kernels off the cob and collect them in the bowl.
Repeat with 2 ears (if using 5 ears for entire recipe, 3 ears if using 6 ears for the recipe)
Using a microplane grater, grate the remaining 2 ears of corn into the same bowl.
After the kernels are gone from the ears of corn, scrape them all down with the back side of a butter knife to press out any remaining pulp or milk left.
Discard ears of corn.

Cook bacon pieces in a heavy-bottomed skillet until crisp. Remove with a slotted spoon and set aside.
Leaving only 2 tablespoons of bacon drippings in the pan, add the shallot and cook until it softens.
Add the garlic and cook for 30 seconds.
Add the corn kernels (with pulp and corn milk), the half & half, the thyme and the cayenne.
Simmer over medium low heat until corn is tender but still has a nice crunch.
Stir in bacon pieces.
Add salt and pepper to taste and stir.