You know you're a crazy food obsessed blogger when you run out to pick produce one day before you have to clear out the kitchen fridge, just because there is a challenge out there for your best ideas for a savory dish with baked corn.
Yep, I'm talking about the challenge from Freedom Tree, A purveyor of fine Home Accents based out of Mumbai, along with the Indian Food Bloggers Meet that is happening later this week in Bangalore . The day before I left for Mumbai, the Indian Food blogger's meet threw open this contest and it became the perfect menu idea for the day,.. except that I completely blanked out on flavor profiles and what to make. My first instinct was to make a savory flan like custard with the corn 'juice', but somehow practicality took over and I allowed my 8 year old son to dictate the flavors to me.
Mac n' Cheese with Roasted Corn
3 ears of fresh corn, with the husk and silk removed
3 cups cooked elbow macaroni (boiled in salted water)
1/2 cup shallots
3 tablespoons ghee
2 cloves garlic, smashed
1 tablespoon dried oregano
2 tablespoons All Purpose Flour
1 - 1/2 cup milk
2 cups shredded cheese
1 cup Bread crumbs
Salt and pepper to taste
Roast the ears of corn over the gas stove until the the corn is well roasted with plenty of char spots. Set aside to cool and scrape the corn off the cob into a bowl. Allow yourself to gobble up about one cob's worth. (The recipe only needs 2 ears of corn for the dish).
Preheat the oven to 400 F.
Heat the ghee in a skillet and add in the garlic and the shallots. Saute until the alliums turn translucent, and add the oregano. Once the herb begins to emits its aroma, sprinkle in the flour and stir the mix until the flour turns a light brown and smells quite nutty. Gently whisk in the milk and simmer until the mix has a thick creamy consistency. Add 1 1/2 cups of the cheese and the cooked Macaroni. Fold to combine thoroughly. Taste and adjust for seasoning.
Combine the remaining cheese and the bread crumbs.
Transfer the Macaroni mix into a 9 inch square baking dish and sprinkle the cheese/bread crumb mix evenly over the top. Place the baking dish in the oven and bake for 30 minutes or until the top transforms into a golden crust