While chucking the corn husks to put in the boiling water yesterday to serve as a side dish to the sweet lemon pepper chicken roast, I noticed how great looking the corn were. They were shining in their natural yellow color. They were in perfect shape and every kernel looked substantial.
I have bought and cooked corn, either white or yellow, throughout the Summer season but these last ones I’ve bought fresh for this season were probably the best corn I’ve bought this year.
They’re “meaty”, firm and like I said, the yellow color is a perfect shade of yellow. The taste …read more

I love to attend outdoor food festivals. The combination of good food and community is hard to beat. September  is a great month for festivals because the weather is a bit cooler and all the fresh food is in season.  Here are a few  regional Food Festivals that I found throughout the US.

*Millersport Sweet Corn Festival
Where: Millersport, Ohio
When: September 2-5, 2009
Activities: Corn Eating contests, Tractor Pulls, dancing, and performances by acts including John Conlee and Tracy Lawerence
For more information, vist the Millersport Sweet Corn Festival website.
*Best in the West Nugget Rib Cook-off
Where: Sparks, Nevada
When: September 2-7, 2009
Activities: Rib Cook-off, Rib Eating …read more

I got a great deal on some corn on the cob from Raleys Supermarkets. This is the perfect opportunity to try out my friend Diane Crosby’s Grilled Corn on the Cob recipe. It features a pesto with south-west flair. Instead of Basil, it’s made with Cilantro.
This is the second recipe of Diane’s that I’ve shared with you readers. Last month she let me use her Miso Salad, which is a cabbage salad tht is also made with cilantro.  I do love that cilantro.  Thanks, Diane!
Grilled Corn on the Cob
Ingredients:
*8 ears of husked corn
For the cilantro pesto:
*1/2 cup cilantro leaves, large …read more

I like to make quick easy lunches while I’m working, but I don’t like to rely on frozen dinners, or boxed meals. I like to make something fresher if I can. One of my favorite things to do for lunch is to take a flour tortilla and make a wrap  with whatever I have on hand.
Here’s how today’s wrap turned out. I have the instructions here to make one, but you can just as easily make 5 or 10:
Black Bean Corn Avocado Wraps

1/3 cup black beans (drained)
1 large flour tortilla (I picked up some jalapeno-cilantro flavored tortillas at the store …read more

It’s almost BBQ/grilling time but I’m sure some of you have already been airing out the grill outside. What’s one of the best side dishes during the Summer? Corn On The Cob, of course. I have a parmesan cheese topping to perk up your corn that everyone will love.
INGREDIENTS :

1 cup grated parmesan cheese
sprinkle of lemon & pepper seasoning
sprinkle of red pepper flakes
sprinkle of Italian seasoning
4-5 corn on the cob, boiled
butter for spreading

2 10-oz bags frozen sweet corn, or use fresh corn kernels, scraped from the cob
2 umeboshi plums, de-seeded if necessary and mashed into a paste
1 fennel bulb, trimmed and chopped finely
1/3 cup miso, or to taste
8 cups water
1 small onion, finely chopped
Combine everything in a large saucepan. Bring to a boil over high heat, then lower heat to a simmer and cook until fennel is tender, about 15 minutes. Serve hot.