Eating engages all of our senses. We devour with our eyes and noses even before we taste. We hear slurp, crunch, mmmmm. And what about touch? The tongue senses, too — succulent or granular, slippery or crispy.
New word: rheology. What do you know about the science of mouthfeel? Every time you bite into these Baked Sweet Corn Niblets, you’ll arouse all your senses — lovely to see, wonderfully aromatic, sizzling hot, creamy, chewy and very, very tasty.
Baked Sweet Corn Niblets
- 2 c frozen sweet corn
- 3 large handfuls of spinach, chiffonade
- 2-3 onions, chopped
- 3 T goat cheese
- 3 T salsa
- 1 T each butter, olive oil
In a large pan, over medium heat, heat butter and olive oil. Add onion and cook covered over medium-low for 15 minutes, stirring occasionally until softened and browned.
Preheat oven to 400F.
Combine all ingredients in a large casserole. Bake for 30 minutes, stirring at half time. Serve as a side dish. Serves 6-8. Fantastic served cold if there are leftovers.
- The Baked Sweet Corn Niblets recipe is courtesy of the very discriminating, wonderful cook Tina Silverstein.
- Take a few minutes to listen to Dr. David J. Linden who wrote the book on Touch, the compass of pleasure.
- Which version do you prefer: the original B. J. Thomas “Hooked on a Feeling” or the Blue Swede ‘ooga chaka’ cover?