Mufasa was one BIG goat…. here is the story.
There is a sweet lady named Susanne who once lived near Tyler and had many goats. I see this sweet goat-raising lady a few times a year and a meal is always in the story. I seem to always bring a dish with goat cheese and like clockwork she politely declines to indulge in my creation. She came clean and explained the taste of goat cheese smells just like those stinky goats!
The last meal we shared I made what I was calling a “corn and tomato succotash”. She officially renamed the dish in honor of her biggest goat (who was quite popular with the ladies)… Mufasa.
It works… and it tastes incredible.
- 5 ears sweet corn, cooked and kernels removed
- 1/2 Vidalia onion, diced medium
- Olive oil
- Salt & pepper
- 1/2 pint cherry tomatoes, cut in half
- 2 ounces goat cheese
- 1/3 cup heavy cream
Boil corn for 7 minutes. Cut kernels from ears of corn. You can also use a large bag of frozen corn. Be sure to defrost, drain and dry the kernels (try to get the water off so they will brown in the pan). Add corn and onion to skillet over medium heat with 1-2 T olive oil. Cook on medium high until the corn has slightly charred. Season with salt and pepper. Turn heat to low and add tomatoes. Cook for a few minutes just to warm through. Stir in goat cheese and cream. Serve warm or room temperature.