Serves 3 as a light entrée; 6 as an appetizer
- 2 tablespoons butter
- 1 tablespoon curry powder
- 1 medium onion, chopped
- 2 large ears of corn, de-kernelized
- Salt, to taste (curry might have salt already)
- Chicken or vegetable or corncob stock or water
- 1 bunch spinach, washed, dried and roughly chopped
- 4 ounces sharp Cheddar, thinly sliced or shredded
- 3 large, thick slices of good, crusty bread, toasted
- Melt the butter over medium heat in a large, heavy pan, preferably with deep sides. After it foams, add the curry powder.
- When the curry is very fragrant and darkening just a shade, add the onion and stir, cooking until soft, 5 to 8 minutes-ish.
- Turn the heat up to high, and when the sizzling sounds intense, add the corn kernels, tossing and stirring. Taste a few kernels and season with salt. Cook, stirring so that you're picking up all the browning goodness that's happening on the bottom of the pan, until you start thinking that you can't easily scrape it up anymore. (Incidentally, if you'd like a more thoroughly browned, toasted corn, you can start this step without turning the heat up and just keep stirring constantly as it cooks.)
- Add some liquid — the quantity is up to you; a few tablespoons to help you dissolve the caramelized sugars if you want a drier dish, or more if you'd like it saucier. Add the spinach with a pinch of salt, and stir until it's wilted.
- Continue to cook the corn until the kernels are tender but still have some pop to them. Stir in the cheese. At this point, I like to have a fair amount of liquid in the pan, almost sloshy, because the cheese will thicken it up to a sauce. But hey, if you want your beautifully aromatic corn to have a veil of cheese holding it together, why would I ever stop you?
- Spoon onto the toast and serve immediately.