Now that Craving Mad has been going for a while (this is post #114!) there’s been plenty of time for me to run out of new ideas… it could happen to anyone, right? There have been the busy weeks, the uninspired weeks, and plenty weeks with almost no groceries (well, maybe those count as busy weeks too). I try to get around this by posting updates to older recipes, or writing up a post about a single component like a sauce.

 

Other times though, I’ll start to remake something on the blog, and take a sharp right turn in the middle of the prep, and end up with a new end product. This one, for example started in my head as an update to the Apple-Rosemary Chicken from waaaay back. I didn’t have the same ingredients as last time, but I had a bunch of rosemary, a few mushrooms, and randomly about a cup of feta. What’s the worst that could happen?

I let the chicken, lemon, rosemary, and mushrooms do their thing while I (ironically) spent the most time of the corn. It would’ve been nice to grill the corn, but instead I stir-fried it with bell peppers, shallots, garlic, thyme, and feta. I left the wok basically dry at first, added oil at the very end to try to get some slight charred flavor on the corn, but the grill would definitely be better if you’re willing to put in the extra effort.

 

 

 

 

 

 

The corn could definitely fill in as a salsa, but I treated it like a side dish this time, and man…if you haven’t had feta corn like this before, you’re in for a treat.

Let’s cook.

You’ll need:

4-6 Skinless Chicken Thighs

2 Shallots, minced

4 Cloves of Garlic, minced

1 Bell Pepper, diced

3 Cups Yellow Corn

6 Sprigs Rosemary

5 Baby Mushrooms

3 Sprigs Thyme

1/2 Cup Parsley

1/2 Cup Feta Crumbles

2 Tbs Lemon Zest

1 Tbs Butter

2 Tbs Cider Vinegar

1 Tbs Olive Oil

1 Tbs Dried Thyme

1 Tsp Chili Flakes

1 Tsp Dried Tarragon

Salt & Pepper to taste

1. Season chicken with salt, and pepper, then sear on medium-high heat. Preheat oven to 425 degrees.
2. Once seared, flip the chicken, then add butter, mushrooms, rosemary, tarragon, half of the garlic, and the lemon zest, then cover and transfer to the oven. Allow the butter to brown, then uncover, and broil until fully cooked. Set aside to cool.
3. Place a large pot on medium-high, and wait for it to begin to smoke. Quickly stir in corn, shallots, garlic, peppers, and thyme, then lower the heat to medium and allow the corn to soften slightly. Season with salt, and pepper, then add feta and cider vinegar.
4. Once the vinegar evaporates, stir and add olive oil. Season to taste, and finish with parsley and chili flakes.
5. Plate, and serve.

Done.