Together as Family: Honey Butter Skillet Corn

When I start to see all the delicious corn hitting the grocery stores, I can never stop myself from buying some.  I've tried growing it (and that was a no-go), so I really appreciate anyone who is able to get these sweet ears to my kitchen in such perfect shape.  The best I can do with it at that point is make something delicious.  This dish is somewhat of a cross between creamed corn and fried corn, with a sweeter profile, but honestly, it all sounds delicious to me.

Note: The original recipe called for frozen corn, but why would you eat that when the fresh summer corn is hitting the stores??

Honey Butter Skillet Corn
Adapted from Together as Family blog

2 tablespoons salted butter
1 pound fresh corn kernels (from approximately 4 large ears)

¼ teaspoon garlic powder

½ teaspoon onion powder
½ teaspoon kosher salt

¼ teaspoon ground white pepper

2 tablespoons honey

2 ounces cream cheese, cut into chunks

2 tablespoons half and half

In a skillet pan, over medium-high heat, melt the butter. Add the corn kernels and all seasonings, and cook for 10 to 15 minutes, stirring occasionally, until cooked through.  Add honey, cream cheese, and half and half. Stir together and let it cook, about 3 to 5 minutes more, while stirring occasionally.  Season to taste with salt.

Makes 6 servings

The Neelys: Lobster Salad Roll

Every time I walk by the seafood counter, I look longingly at the bowl of cooked lobster meat.  Longingly.  But, I knew it was not to be, at least for quite a while.  I finally gave in to my desires, though, and bought myself a half of a pound.  Even that amount nearly gave me heart palpitations, but I persevered, pointedly looking away from the price tag.  Then I came home and made this super awesome lobster salad roll with it, and the lobster sang beautiful songs on my tongue.  If you need a treat, this is it.

Note: The Neelys originally made this into a sort of seafood cocktail in a martini glass, and you can definitely do that, too, but I wanted a butter-toasted sammich.

Lobster Salad Roll
Adapted from The Neelys, as seen at Food Network

⅓ cup mayonnaise
1 teaspoon lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper

¼ teaspoon Old Bay seasoning
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh chives
1 pound lobster meat, very coarsely chopped

4 butter lettuce leaves

4 top-split hotdog buns

Salted butter, for toasting buns

Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.  Add lobster meat to mayonnaise sauce and combine.

Toast hotdog buns on the exposed sides in butter until golden brown.  Let rest briefly until slightly cooled, then place one butter lettuce leaf in each bun.  Top each lettuce leaf with ¼ of the lobster mixture.

Makes 4 servings

Corinne Domingo: Spam Musubi

There's a neighborhood poki bowl place that also has spam musubi for sale, and I must admit to being the one who sometimes buys out their remaining selection for the day.  These make great snacks or breakfast or anytime treats.  Frying the spam and then coating them with the sauce gives a fantastic flavor, and the rice provides the perfect vehicle.

Spam Musubi
Adapted from Corinne Domingo, as seen on Food Network

5 cups cooked sushi rice, at room temperature
5 sheets nori, cut in half lengthwise
1 (12-ounce) can Spam
6 tablespoons soy sauce
4 tablespoons mirin
4 tablespoons granulated sugar

1 tablespoon minced garlic
Furikake, to taste

Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin, sugar, and garlic. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

Makes 10 musubi