Skip to main content

Corn-in-a-cup From Stephen’s Unorthodox Cookbook

Wednesday morning Haiku for you…

claims he eats like wren

while cooks spam from can superb

and that’s no bird seed!

Before Google
After Google

I’m a little late with this, and had intended on posting it in November but; if you follow my blog, you will remember it was a hectic time at our house then. 

Stephen was inspired to make corn-in-a-cup after having it at Jack-n-Grill in Denver.  I love corn and the name intrigued me, and then I realized that he really didn’t give measurements or directions for it.   

I took the plunge, anyway, and whipped the dish together quickly and snapped a couple of photos.  How hard could cooking it be?   A cup of corn, some chile powder, hot sauce and parmesan, easy, easy and actually, pretty good. 

Then, I had second thoughts about it:

If you’re acquainted with Stephen’s blog, The Obsessive Chef, you’re aware of his colorful, entertaining writing and his cookbook is no different.  “Unorthodox” is the word that comes to mind!  I agree with Stephen though, it’s good to “think outside the box” when cooking and exact measurements aren’t needed most of the time, unless you are dealing with baked goods. 

What I’m trying to say is --- this is not your standard cookbook!  Stephen is a little long-winded and rants too; for example:  about the proper temperature for cooked pork.  He stated a blogger roasted herb-crusted pork loin to 165 degrees.  I am “old school” with my mother and Grandma lecturing me about cooking pork until no longer pink (Beware the danger of trichinosis ruining your intestines!)  Since that’s actually no longer a danger, Stephen says, the FDA lowered the temperature to 145 degrees.  

I eat beef, as in a roast like prime rib, and hamburgers, and all steaks only until “warm” with the “bloody red juices” flowing; however, on the packaging for the pork loin roasts I buy, it says cook until thermometer reaches 160, which is what I do; we refuse to eat “pink” pork in this house.

Now, back to the corn and my second thoughts; I decided to Google “Jack-n-Grill” for the recipe.  The photo of it there looked nothing like my first attempt, so I made it again with the parmesan cheese sprinkled over the top, as in their photo.  It really made little difference taste wise, other than a tad more parmesan flavor, but I liked the texture better as the cheese wasn’t thoroughly melted in the corn.  In the end, Stephen’s right ~ cook it your way; experiment and have fun cooking!

Anyway, I think Stephen is a unique individual ~ he makes me laugh!   That’s what’s so great about him, you just never know!  You may not agree with everything he says, but you will have many laughs and maybe a rant or two yourself, if you read the Obsessive Chef’s cookbook, ACook’s Book for Cooks.   It’s filled with delicious creative recipes like this corn dish and like this lima bean dish and it may, or may not have a list of ingredients with exact measurements!

Here’s Stephen’s corn recipe:

Corn-in-a cup

You will need (per serving):

1 cup thawed frozen corn kernels or 1 cup canned, drained and rinsed corn kernels
1 Tbs butter
Hot sauce to taste
Chile powder to taste
Salt to taste
Parmesan cheese to taste

Melt the butter in a saucepan and add the corn.  Add the other ingredients and heat through.  The corn doesn’t really need to be “cooked,” just made hot.

I’ve been a “blogger friend” of Stephen’s for a long while so, believe me, you will be entertained with his remarkable cookbook ~ his wit and his “spicy” outlook on cooking and life in general!

And try this corn ~ it’s great!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. 


  1. Interesting recipe, will give it a try.

    Hope that Bill is doing well. Have a good day, Diane

  2. This reminds me of a way that I prepare corn on the cob. And boy is it delish!

  3. I am kind of addicted to corn, guess I'll have to try this one. going to check out this guy.

  4. Pam, I am very grateful to you for revealing my strenths and flaws. I can take the heat. I make the heat - in the kitchen. One of my greatest wishes would be to have a cook-off with my blogging buddies. It is not a very realistic hope, but I'm just sayin'...

  5. Diane, thanks so much! Bill is doing fine and ready for the holidays. Have a great rest of the week!

    Emily, yum! Bet yours is great too! I would've never tried this on my own!

    Rita, yes! Check him out! He has a great blog!

    Jennifurla, you got it! And it's good too!

  6. This sounds great. I tried a new corn recipe using frozen corn last week and it was pretty boring. I can hardly wait for fresh corn again! I bet this would be even better with fresh.

  7. Hot sauce and chile powder. What a simple way to dress up corn! Sounds awesome with the parmesan, thanks!

    Love the haiku at the beginning. :-)

  8. While my husband still expects things to stick to the corn when it is still on the cob when you grill it! This is a great way to get a lot of flavor with the corn. grilling it and cutting it of the cob and putting it with all these seasons sounds perfect. Great post.

  9. Stephen's book is real fun...I've already picked a few recipes out to make myslef...I do love corn...I'll have to try this one.

  10. Sounds really good to me. The book sounds interesting too.

  11. This looks delicious! I love corns and I would love this! Thanks for sharing!

  12. Stephen, I'm sure you have many strengths and cooking is at the top of the list. A blogging cook-off would be so cool and I can imagine all the good food.

    I really enjoyed reading your great cookbook. You definitely have a way with words as you do with food!

  13. Mary, it's good and made with fresh corn would be fantastic!

    Debbie, it's dressed up for sure! Thanks, haiku is fun.

    Tina, you're right! Can't wait till the grill is fired up in the spring to try this with grilled corn.

    Bo, it is a fun cookbook! Lots of good recipes and info in it!

    laurie, thanks! They are!

    kitchen flavours, great! I hope you try it!

  14. I tried to comment yesterday, but I guess I need more practice using my iPad because I don't see it. Stephen gave me a copy of his cookbook and allowed me to host a giveaway. Somehow I missed this recipe. I am going to have to take a closer lookand see what else I missed.

  15. Isn't his cookbook great? This is a great little tribute post to him, Pam!

  16. I've got the same book and I'm doing a post on Sunday based on his Asian Wings (the first one). Fun book.


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews