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Tag Archives | Corn off the Cob

Raw Corn Zucchini Salad

Raw Corn Zucchini Salad is a crunchy fresh dish with raw corn and sliced zucchini dressed in lime cilantro sauce.

The Sauce: Lime Cilantro Dressing – Citrusy lime juice and cilantro combined with fruity olive oil and seasoned with a dash of salt and freshly ground pepper. It’s light and fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Cool and crisp

“Like taking a drink of cool refreshing water with a little crunch, Raw Corn Zucchini Salad hits the spot on a hot summer day,” said my dinner guest. Love the freshness and soft, end-of-season colors and textures of raw corn kernels and zucchini Corn and Zucchinislices. This no-mayo salad also travels well on a canyon or park picnic. But don’t hesitate to let it grace your patio table laden with BBQ ribs, steaks, burgers or chicken. Serving this Raw Corn Zucchini Salad also means you don’t have to heat up the stove. Make a double batch and nosh on it for lunch the next day or two. It can be made a few days in advance without sacrificing any reduction in crunch or flavor. Are dinner guests coming on Friday?

You might also enjoy Pomegranate Feta Salad, Salade Nicoise dans un Pot, Mediterranean Quinoa Salad, Taco Salad Kit, Quinoa under Stained Glass, Watermelon with Lime, Bacon and Egg Spinach Salad, Coleslaw, Tomato Wedge Salad and Fiesta Bean Salad.

4 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 2 Pickled Corn Coblets, and Part 3 Indiana Succotash. More on Corn. How to remove corn kernels from the cob.

2012 AniversaRecipe – Gazpacho
2011 AniversaRecipe – Heirloom and Eggs

Recipe: Raw Corn Zucchini Salad

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 4-6 Servings | Level: Easy

Corn Cob and Zucchini

  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice
  • 2 Tbsp chopped cilantro
  • dash salt
  • dash freshly ground pepper
  • 3 ears corn on the cob, shucked and kernels removed
  • 2 medium zucchini, very thinly sliced

Lime Cilantro Dressing1 In the bottom of a medium bowl whisk olive oil, lime juice, cilantro, salt and pepper.

2 Add corn kernels and zucchini. Gently toss.

Corn KernelsAdd Corn and ZucchiniInformation
Click here for some easy ways to remove corn kernels from the cob.

Serve this dish immediately. You can also stow it in the fridge for several days for a dinner party later in the week.



Dish Designer

  • Exchange cilantro for parsley.

Inspiration – Martha Stewart’s recipe
Cook with Sauces
Raw Corn Zucchini Salad
Written by
Photographs by Helen Horton
Updated: August 24, 2013

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Company Corn with Bacon

Company Corn with Bacon is a fresh corn-off-the-cob dish with some crisp bacon and a little green onion.

‘Great Sauces Transform Good Food into Gourmet’ 

Corn in your teeth

“This is the best corn dish I’ve ever tasted” said Chris, and a bunch of other people who’ve been guests at my table this summer. Company Corn with Bacon is a simple down home vegetable side dish that’s brings out the sweetness of fresh picked corn and smoky bacon.

Serve this when you want corn on the cob but you either don’t have time to boil a huge pot of water to cook the cobs or you’re afraid your guests may pass up the corn for fear kernels will get stuck in their teeth.
Corn on the Cob
What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, Company Corn with Bacon may be the favored dish on your dinner menu.

You might also enjoy Steamed Corn on the Cob, Roasted Carnival Squash, Parmesan Zucchini Crisps, Glazed Carrot Sticks, Spicy Roasted Butternut

Squash and Cheddar Zucchini Bake.

1 of 4 part series ”Corn-ucopia”. Part 2 Pickled Corn Coblets, Part 3 Indiana Succotash, and Part 4 Raw Corn Zucchini Salad. More on Corn. How to strip the kernels off the cob.

2012 AniversaRecipe – BLAT on Wheat
2011 AniversaRecipe – Amatriciana

Recipe: Company Corn with Bacon

Prep Time: 5 Minutes | Cook Time: 10 Minutes | Yield: 6 Servings | Level: Easy

Corn and Bacon

  • 4 slices thick bacon, diced
  • 4 cups fresh corn kernels, about 6 ears corn
  • 1/4 cup water
  • salt
  • freshly ground black pepper
  • pinch crushed red pepper
  • 1/4 cup finely sliced green onions

Special Equipment – large skillet

Strip Corn with Knife and 2 Bowls1 Brown bacon until crisp in a large skillet over medium high heat. Remove bacon to a plate lined with a paper towel and reserve. Discard bacon fat except enough to coat the pan.

2 Add corn kernels and water. Season with salt, black pepper and crushed red pepper. Cook on medium heat until corn is tender and water evaporated, about 5 minutes.

3 Stir in green onions and reserved bacon. Serve Green Onionsimmediately.

Company Corn and BaconNotes
A pinch of crushed red pepper is barely enough to create a tinge of heat. Add more or less crushed red pepper for desired heat.

Click here for some easy ways to remove corn kernels from the cob

Serve this dish when you would love to have corn on the cob but don’t want to get corn stuck in your teeth.

Dish Designer

  • Exchange crushed red pepper for a dash of cayenne pepper.
  • Exchange green onions for chives.

Inspiration – Martha Stewart
Cook with Sauces
Company Corn with Bacon
Written by
Photographs by Helen Horton
Updated: August 21, 2013

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‘Corn-ucopia’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Corn is cool

Cutting fresh corn off the cob causes kernels to fly all over my kitchen. Does this Corn Stripperprep step redecorate your kitchen? I usually discover a few errant kernels months later in hard-to-reach crevices. I have to admit the mess discourages me and I revert to frozen corn.

As good as frozen corn is, it’s still not like picked-this-morning sweet kernels. During harvest season farmers markets and roadside produce stands offer multiple cobs for a dollar. It’s irresistible. So I Corn on the Cob Stripperaccumulated several corn strippers to enjoy some fresh corn off the cob without redecorating my kitchen. All of them were less than desirable. One tool was hard to push through the kernels. The other one cut easily but left half of the kernel on the cob. The one that looks like a computer mouse cuts and Corn Mousecaptures the corn simultaneously. It’s a nice idea but still left too much of the corn on the cob. I’m happy with a good sharp knife perched on a small inverted bowl set inside a larger bowl.

Now that cutting the corn off the cob is no big deal, I’m sharing a few fresh corn-off-the-cob dishes. Strip Corn with Knife and 2 BowlsThese feature the fabulously fresh taste of eating it on the cob but without the ‘stick in between your teeth’ problem. It’s great for kids and especially helpful for guests who might be hesitant to dive into a cob. Once you try these you might agree the speed of preparation is a boon to your menu. They’re faster than boiling a big pot of water and cooking the corn still clinging to the cobs.

Narrowing the dishes for this series was nothing short of frustrating. Cooking some old favorites and trying some new creations made it hard to select just three

With thick the to convinced absorbs. And cialis free sample on don’t practically chose my ultimately long waiting.

so I decided on a ‘Corn-ucopia’ of four dishes.

Company Corn and BaconAugust 21, 2013 – First is the most simple dish, Company Corn with Bacon. What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, it may be the favorite dish on the menu.




Pickled Corn CobletsAugust 22, 2013 – Colorful Pickled Corn Coblets served right out of a mason

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jar, it’s spunky, crunchy and adds some zip to a cookout. So beautiful, it can double as a picnic table centerpiece and side dish.



Indiana SuccotashAugust 23, 2013 – ‘Suffering succotash’ won’t be uttered by anyone when you serve Indiana Succotash. Traditionally it’s a combination of corn and lima beans. In the Midwest of the United States fresh green beans are exchanged for limas with a touch of celery seed. If you’ve never tried succotash this is a good place to investigate.




Raw Corn Zucchini SaladAugust 24, 2013 – The series ends with Raw Corn Zucchini Salad. Going completely raw, the vegetables are lightly dressed with a vinaigrette. It stays crisp for several days in the fridge so make a large batch with the intent on leftovers. A dish of this cool salad is like drinking in a refreshing cooler in a hot summer heat wave.
Cook with Sauces
Corn-ucopia Series
Written by
Photographs by Helen Horton
Updated: August 5, 2013

Continue Reading · 0

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