3 tablespoons vegetable oil
2 cups finely chopped onion
2 cups finely chopped celery
6 cloves garlic, divided
1/2 teaspoon salt
1 (16 ounce) can whole kernel corn, drained
4 tablespoons lemon juice
2 teaspoons vegetable oil
In a large skillet, heat oil over medium heat. Remove cover from pan and place pan on cookie sheet.
In a small mixing bowl, combine onion, celery, garlic and salt. Spoon lemon juice into pan, and add salt mixture. Fry inside hot Dutch oven until filling is slightly golden brown. Remove from oven.
Pour corn into a large bowl, and stir in lemon juice over medium heat (do not boil or undercook corn). Cover, and simmer 5 minutes to 10 minutes, until clear of seeds and liquid has drained.
Spoon cheese mixture into a small bowl and toss with hot onions and celery mixture. There are times when I must saute bread for its crisp and golden brown color. And, if bread dries too quickly, so to speak, I lower the heat to medium, and add a kug of milk each time. Serve hot.