Cheese Woodchuck


2 tablespoons salted butter
1 small onion, minced
1 teaspoon kosher or sea salt
1/2 cup milk
1/2 pound grated cheese, such as aged Gouda or cheddar
2 egg yolks, beaten
2 cups fresh corn, scraped from about 3 cobs
2 teaspoons minced fresh parsley or savory
6 slices toasted sourdough or other crusty bread
Garnish: more minced parsley, savory, or other herb


Melt butter in a medium skillet over medium heat. Add onion and salt and cook until translucent, about 6 minutes. Add milk and stir until slightly thickened, about 5 minutes. Reduce heat to the lowest setting and sprinkle in cheese, stirring continuously. When fully melted, spoon ¼ cup of the mixture into a small bowl with the egg yolks, whisking as you do. Whisk in an additional ¼ cup of the mixture, then pour back into the pot. Stir until thickened. Add corn and parsley. Serve hot over toast and garnished with fresh herbs.


3 servings as a main course, 6 as a snack

Preparation Time

30 Minutes

Total Time

30 Minutes

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