Oh sweet summer! We love the slow paced days, afternoons spent poolside and then the simplicity of corn. I know that sounds silly that I equate summer’s sweetness to corn but that is probably because you are still eating canned corn! Now is the time to go to your local Farmer’s Markets and raid side stands to pickup the sweetest veggie around. Here are a couple of my favorite recipes.
Jimmieann Kite, Mama and Assistant Principal plus my good pal, makes a killer corn dip! We eat it by the bucket loads watching football games, at the lake, or just because. My favorite part is that we munch on it with Fritos! Corny yumminess through and through!
(Yes, that is me in a bikini with Jimmieann)
Jimmieann’s Corn and Cheddar Dip
1 package frozen corn, thawed
2 cups shredded cheddar cheese
2 tablespoon chopped jalapeño
2/3 cup green onion, chopped
3/4 cup mayonnaise
1 cup sour cream
Fritos
Stir together all of the ingredients in a medium sized bowl. Pour the dip into a decorative bowl serve with Fritos or crackers.
My other favorite is Mexican Grilled Corn. OMG….it is a game changer! You will never again settle for butter only after tasting this corn! I know the combination of mayonnaise, Parmesan cheese, and lemon pepper seems weird. But promise me you will give it a try! Unbelievable!!!!
Mexican Roasted Corn
6 ears of corn, soaked and cleaned but husk left on
1 stick salted butter, melted
Parmesan cheese
lemon pepper seasoning
juice of 1 lemon
ground red pepper
Place ears of corn either on hot grill or in the oven (400 degrees) roast for 30 minutes. Remove from heat. To “fix” the corn: remove the husk and place the ear of corn on a large piece of foil. Brush with butter. Sprinkle with Parmesan cheese, lemon pepper, lemon juice and red pepper for spiciness. Roll the cob around on the foil making sure to coat all sides and then fold foil all around corn to keep warm. Serve warm.