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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Curried Skillet Corn with Fontina

We have livened up the already sweet corn by giving it a smooth kick in the kernel. Although the jalapeno's give it robustness(is that even a word?), the cheese allows that spice to soften the kick.


For 4 people


  • 1/4 cup(s) butter or margarine butter
  • 1/2 cup(s) chopped red bell pepper
  • 6 ears corn, kernels cut off (about 3 1/2-4 cups)*
  • 2 teaspoon(s) curry powder
  • 1/2 cup(s) light cream or half-and-half
  • 1/2 cup(s) vegetable broth
  • 3 tablespoon(s) chopped seeded jalapeno peppers
  • 1 cup(s) Fontina cheese, cubed

Curried Skillet Corn with Fontina Directions

  1. In a large skillet or pot, melt butter over medium-high heat. When melted, add bell pepper and jalapeno peppers. Cook, stirring almost constantly until softened, about 2 minutes.
  2. Stir in the corn, curry powder and vegetable broth. Bring it to a boil, reduce heat to low and add cream. Stir well and add cheese. Continue cooking and stirring until the cheese is melted. Season to taste and remove from heat and serve hot.
  3. *Use canned corn(drained) or frozen whole kernel as well.