Creative Corn

• 11 July 2008

'tis the season for fresh corn. Yum. It's especially good here in Utah I must say :) And, if you are like us, shucking it, boiling it, and rolling it seems to be the most common method of preparation. But, fresh corn is fantastic used in other ways too. Lately I enjoy it on top of a green salad (with Litehouse Ranch dressing), in a corn salad with basil and onion, and most recently, in a souffle. If you're interested in trying something new, perhaps give these two recipes a whirl.

Fresh Corn Souffle with Comte & Bacon, Food & Wine

Fresh Corn Salad, Barefoot Contessa

photos compliments of Food & Wine and Taste & Tell



1 comments:

KJ said...

the corn salad is very good...have you ever tried corn spoon bread? I think it's a Martha recipe. I've wanted to try it but never have. Also good: black bean & corn salsa

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