There are quite a few delicious summer recipes in my stockpile that require me to be inside at the stove. But since I generally think it's a waste not to take advantage of the grill on beautiful summer evenings, most of these recipes just gather dust. In fact, most of the time I've spent at the stove this summer has been making sauce with my bounteous harvest of tomatoes (some from the backyard, the rest from the CSA). But with lingering rain and high winds all through Sunday afternoon, it was the perfect time to delve into my neglected recipe files!
These potstickers were awesome. Roasting the corn brings out a delicious, super-concentrated flavor that melded well with the tangy Parmesan. Fresh rosemary adds an aromatic element and the smooth cream cheese binds it all together. What a delicious combo! And to make it better, since we had just finished making a pork tenderloin on the stove, we brushed the potstickers with rendered pork fat rather than olive oil, to add an extra level of flavor (and to recycle!). I have to warn you, though, that despite being baked, these are not a low-calorie treat. I put this recipe into the calorie-counting website I use and the four potstickers that I ate (a quarter of the recipe) came out over 500 calories. Yikes! But a month of record rainfall plus a destructive hurricane should count as a special occasion, right?
Roasted Corn and Cream Cheese Baked Potstickers
Slightly adapted from Naturally Ella.
1/2 c green onions, diced
Bake for 15-20 minutes, until golden brown (15 was enough to get mine looking like the picture below). Enjoy!