It’s almost that time of year.
What time of year?
Corn on the Cob time.

If you’re a fan of farmers’ market and farm stands, make sure to load
on corn on the cob this Summer.

And once you bring it home, use one or more of the following recipes
with that abundance of corn.

Recipe No. 1-
Lemony Corn Crab Salad!
Ingredients:
2 ears of fresh corn
16 oz. of lump crabmeat
1/4 cup of olive oil
2 lemons
4 cups of mixed green salads
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To make:
Microwave corn ears 5 mins. or until kernels are tender.
Using a sharp knife, cut kernels off the cob. In a large bowl,
toss corn kernels and crabmeat with olive oil. 1/4 cup of lemon
juice and 1 Tbs. lemon zest. Season to taste with salt and pepper.
Divide mixed greens evenly among 4 plates; spoon crabmeat and corn
mixture over greens. Garnish with thinly sliced red serrano chile and fresh
basil leaves, if desired.

Recipe No. 2-
Jalapeno Cheddar Corn Muffins!
Tired of the same old corn muffins, try this “kicked-up”
spicy and cheesy muffins.
Ingredients:
1 box of corn mix, (Jiffy)
1 ear of corn on the cob
1 jalapeno, seeded and diced
4 scallions, thinly sliced
1/2 cup of shredded cheddar cheese, (white or orange)
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To make:
Heat oven to 375*F. Grease or line one 12-well muffin pan.
Prepare cornbread mix according to package instructions.
Microwave corn eats for 5 mins. or until kernels are soft,
cut kernels off the cob.
Gently fold corn kernels, jalapeno, scallions and cheese into prepared
batter. Season to taste with salt and pepper. Divide batter evenly among
wells in pan. Bake 12 to 15 mins. or until golden brown.

Recipe 3-
Corn Salad- Stuffed Baked Potatoes
Instead of the usual baked potatoes with a pat of butter or
sour cream, try these…
Ingredients:
4 small russet potatoes
4 slices of bacon, chopped
2 ears of corn, kernels removed
4 scallions, thinly sliced
1/2 cup of cherry tomatoes
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To make:
Heat oven to 400*F. Wrap potatoes in aluminum foil, bake for 45 mins.
or until fork tender. Unwrap, let cool and slice in half. Scoop 2 Tbs. of the
flesh out of each potato and make a well in the center. Set aside.
In a saute pan* over medium heat, cook the bacon until lightly browned.
Add the corn, and cook for 3 mins, remove from heat; stir in the scallions
and tomatoes. Season with salt and pepper to taste. Divide corn salad
mixture evenly among potato halves.

Recipe No. 4-
Creamy Chilled Corn Gazpacho-
Set aside that tomato gazpacho and try this version with a “corny”
twist.
Ingredients:
3 ears of corn
1 yellow bell pepper, seeded
1/4 cup of chopped red onions
2 Tbs. red wine vinegar
1/2 cup of olive oil
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To make:
Heat grill* for indirect cooking. Wrap corn in aluminum foil; grill for 8 mins.
or until kernels are tender, turning several times. Let cool. Using a sharp
knife,* cut kernels off the cobs. In a blender, puree corn kernels, bell pepper,
red onions, red wine vinegar and olive oil until smooth.
Season to taste with salt and pepper. Chill 1 hr. before serving.
Garnish with thinly sliced red onion, fresh cilantro leaves and red pepper
flakes, if desired.

One more tip:
If you just want plain old corn on the cob, here’s a recipe for perfect grilled corn.
Soak unshucked ears in cold water for 15 mins. then grill over indirect heat
for 20 minutes. The husk and silk hold in moisture, allowing kernels to steam,
so they come out tender and juicy.


* Best Saute Pans
LeCreuset Toughened Nonstick Saute Pan
Claphalon Simply Saute Pan
Rachael Ray Nonstick Saute Pan
* Best Sharp Knives-
J.A. Henckels Knives
Pampered Chef Knives
Misen 8 inch Chefs’ Knives
* Best Gas Grills-
Weber Grills
Char-Grille

Sources:
* Journal of Alternative Medicine
* Vegan News Magazine
* Farm Stand Recipes
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One last reminder:
Don’t forget to visit our store, to get to the store, just click buy
recipes at the top of this blog.