Everyone’s Summertime Favorite
Corn on the Cob
Milk Boiled Corn on the Cob
6-8 ears corn, husks and silk re- moved
Water 1 cup milk
1⁄4 cup whipping cream, unwhipped (or use 1-1/4 cups milk)
1⁄3 cup sugar (can use more sugar) 1⁄4 cup butter (optional, add to the water)
Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
butter.
Add in the cream, milk, sugar and Bring to a boil, then add in the
corn cobs.
Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn. Try not to over cook the corn as it will become tough.
Sweet Corn Salad with Radishes,
Jalapeno & Lime
3 cups fresh corn kernels, about 3 lg. ears, steamed or boiled 6 radishes, thinly sliced 1/2 jalapeno, seeded and ribs re- moved, finely chopped 3 Tbsp. fresh lime juice 2-4 Tbsp. chopped fresh cilantro 1 1/2 Tbsp. olive oil Salt and pepper to taste
Combine the corn, radishes, jala- peno, lime juice, cilantro, and olive oil together in a medium bowl. Give it a good toss. Season with salt and pep- per to taste.
Serve immediately or refrigerate, covered, until ready to serve.
Charred Corn & Tomato Salsa
3 medium tomatoes 1 ear corn, shucked
1/2 white onion, cut into wedges 1 jalapeño pepper
2 Tbsp. chopped fresh cilantro 2 tsp. distilled white vinegar Kosher salt and black pepper Tortilla chips, for serving
Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool. Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl along with the cilantro, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine and serve with the tortilla chips. Serves 8.
Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste.
Grilled Corn with Cheese & Lime
8 ears corn, shucked 1 Tbsp. olive oil Kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta 1/4 to 1/2 tsp. Cayenne pepper 2 limes, cut into wedges
Heat grill to medium-high. Brush corn with oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes. Sprinkle corn with cheese and cayenne. Serve with the lime wedges. Serves 8.
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