lauantai 11. kesäkuuta 2011

Summer corn

Corn Dip with Tomatoes and Basil

Serves 4; makes about 1 3/4 cups
  • 1 3/4 cups fresh corn kernels (from 2 ears) or frozen kernels
  • 1/3 cup 2 percent milk
  • 1/3 cup silken tofu
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 8 cherry tomatoes, quartered, or 2 medium tomatoes, coarsely chopped
  • 1/3 cup fresh basil leaves, thinly sliced
  • 3 cups baked white-corn chips (6 ounces)


  1. Cook corn and milk in a skillet over medium-high heat until corn is tender, 7 to 9 minutes. Let cool completely.
  2. Puree 2/3 cup corn mixture, the tofu, lime juice, and salt in a food processor; season with pepper. Transfer to a serving bowl, and stir in remaining corn mixture, the tomatoes, and basil. Serve with chips. Dip can be refrigerated in an airtight container up to 1 day.


maanantai 6. kesäkuuta 2011

Do you ever....

...Imagine about gliding over a summer field on the back of your unicorn, eating sweet sweeeet corn.

And eat your corn on a unicorn corn holder :):)!! - "Unicorns, mythological beings of light and magic or perfectly adapted holders of corn?  With these exquisitely sculpted horned ponies, you can have your corn and eat it too!  Uni-Corn Corn Holders will be a fantastical addition to your next corn-eating festivity."

torstai 2. kesäkuuta 2011

Its a beautiful day, but the day is not as beautiful as this unicorn!

Bacon Cheese Popcorn

4 quarts popped popcorn
1/3 cup butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon hickory-smoked salt
1/2 cup american cheese, grated
1/3 cup bacon bits

Pour freshly popped corn into large bowl.

Combine butter with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

keskiviikko 1. kesäkuuta 2011

Juicy Grilled Corn On The Cob

8 Servings


  • 1 gallon cold water
  • 1/2 cup white sugar
  • 1/2 cup salt
  • 8 ears corn on the cob, husks and silk removed
  • 1/2 cup softened butter, or to taste
  • salt and pepper to taste


  1. Pour the water into a large pot, and stir the sugar and 1/2 cup salt together until dissolved. Place the ears of corn into the pot, and allow to soak at least 30 minutes but no longer than 8 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove the corn from the soak and grill the ears, turning every 2 to 3 minutes to cook the kernels on all sides. Brush the grilled corn with butter, and season to taste with salt and pepper.