Don’t you just love corn on the cob! These two recipes make me love corn even more. Hope you are enjoying the freshest corn of the year, it will be snowing before you know it.
Fresh Corn Salad
3 Cups Fresh Corn cut off cob Raw
¼ cup Red Onion, Diced
1 Tablespoon red wine or apple cider Vinegar
1 Med. Tomatoes peeled and diced
1 Cup Seeded and Diced Cucumber
1 Tablespoon Minced Fresh Basil or fresh parsley
Ranch Dressing or Creamy Italian Dressing, to taste
Rinse Red onion in water. Combine onion and vinegar, let sit while preparing other ingredients. Drain off vinegar. This step will keep the onion from getting to strong. Combine all other ingredients and dressing to your taste. Chill then serve. Makes a great summertime salad. It goes great with any barbeque meal. You can also use frozen corn, thawed.
Fresh Creamed Corn
6 ears of fresh corn (makes about 3 cups)
2 TB butter
¼ cup diced yellow or white onion
1 tea. Sugar
¼ cup water
¼ cup Half & Half
Salt and Pepper to taste
Cut corn off the cob. With the back of the knife scrape the cob to get all that great flavor. In a large sauté pan melt butter. Add onion and sauté until softened, about 5 minutes. Add corn, sugar, half & half and salt and pepper. Cover and cook over med. heat, stirring often, until heated through and until corn is softened, about 15 minutes.
***Tip for cutting corn from cob. Husk corn and remove silk by wiping with a damp paper towel. In a Bundt pan, place cob pointed end into the hole in the Bundt pan. With a sharp knife cut the kernels away from the corn going down the cob. The kernels will fall into the Bundt pan.