Skillet Corn Lasagna | Chef Erik Hoover from Cockeye BBQ prepares this recipe as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet.
The breakdown: Lasagna: 99 cents. Milk: $1.49. Garlic: 50 cents for whole head. Green onion: 99 cents. Parmesan cheese: 99 cents. Mozzarella cheese: $2.75. Jalapeño pepper: 66 cents. Lemon: 89 cents. Ricotta cheese: $1.99. Corn: $3. Diet Coke®: 99 cents. Parker House rolls: $1.99. Total: $17.23. Pantry staples are not included in the total price. Recipe by Erik Hoover. Seasoning blend is available at Cockeye BBQ in Warren.
Skillet Corn Lasagna
PREP TIME: 55 minutes.
SERVINGS: 6.
Ingredients
3 ears fresh yellow corn, husked
2 tablespoons butter
2 large jalapeño chiles, chopped (about ½ cup)
3 garlic cloves, finely chopped
8 ounces uncooked lasagna noodles (about nine noodles), broken in half
3 cups whole milk
½ cup water
½ teaspoon black pepper, plus more for garnish
¼ cup chopped mixed fresh herbs (I like sage), plus more for garnish
2 teaspoons kosher salt, divided
1 cup whole-milk ricotta cheese
1 ounce Parmesan cheese, grated (about ¼ cup)
2 teaspoons grated lemon zest (about 2 lemons)
4 ounces fresh mozzarella cheese, torn into large pieces (about ¾ cup)
Preparation
- Cut corn kernels from cobs; set kernels aside. Working with one cob at a time, place cob over a medium bowl, and scrape cob with the back of a knife to release as much corn milk as possible. Repeat with remaining cobs to yield about 1/4 cup corn milk. Set corn milk aside. Discard cobs.
- Melt butter in a 12-inch ovenproof skillet over medium. Add onion, jalapeños, garlic and reserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer ⅓ cup onion mixture to a small bowl; set aside.
- Stir broken noodles, milk, ½ cup water, black pepper, 2 tablespoons mixed herbs, 1½ teaspoons salt, and reserved corn milk into remaining onion mixture in skillet; bring to a simmer over medium-high, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally and ensuring noodles remain submerged, until noodles are tender, 15 to 20 minutes.
- Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, Parmesan, lemon zest, remaining 2 tablespoons mixed herbs, and remaining ½ teaspoon salt in a medium bowl until combined.
- Dollop ricotta mixture evenly over skillet; sprinkle evenly with torn mozzarella and reserved onion mixture. Broil until cheese is melted and lightly browned, 5 to 6 minutes. Garnish with additional herbs and black pepper.
(Click on image to print recipe)
(Click on image to print recipe)
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