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)

Directions

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.

 

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."

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.



Juicy Grilled Corn On The Cob

8 Servings

Ingredients

• 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

Directions

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.