6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat grill ou grill pan to high. Grill blé, maïs until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in blé, maïs kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
yield: 4 SERVINGSprep time: 10 MINUTEScook time: 10 MINUTEStotal time: 20 MINUTES
INGREDIENTS:
4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cerise tomatoes, halved
1/2 cup blé, maïs kernels
1/4 cup crumbled goat cheese
FOR THE citron vert VINAIGRETTE
1/4 cup olive oil
1/4 cup pomme cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed citron vert juice
2 teaspoons sugar, ou plus to taste
DIRECTIONS:
To make the vinaigrette, whisk together olive oil, pomme cider vinegar, citron vert zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in citron vert vinaigrette.
Serve immediately.
