It's just about that time - and that means we all need some new ideas. I've been on the road for 6 weeks, so all my new summer magazines I'm sure are starting to pile up at home with new ideas.
I'll start this thread out with one I may have posted last summer, don't remember, but it's a good one and one that you just keep nibbling on....
SWEET CORN COBLETS - NONIE
I was lucky enuf to drag my birthday out for over a week and the best new dish I was treated to was by a neighbor who made a wonderful birthday dinner for me.
SWEET CORN COBLETS
Noni Parker, friend and neighbor and great cook!
6 med. ears of corn, cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2-3 T. sugar
2 oz. jar chopped pimentos, drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt
In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.
Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange the corn in a 9X13" dish or rimmed serving platter.
In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.
Bring to a boil over high heat and cook till sugar is dissolved.
Pour over corn; let stand till cool, spooning mixture over corn frequently.
If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)
I hope this thread goes forever!!!
I'll start this thread out with one I may have posted last summer, don't remember, but it's a good one and one that you just keep nibbling on....
SWEET CORN COBLETS - NONIE
I was lucky enuf to drag my birthday out for over a week and the best new dish I was treated to was by a neighbor who made a wonderful birthday dinner for me.
SWEET CORN COBLETS
Noni Parker, friend and neighbor and great cook!
6 med. ears of corn, cut into 3/4" thick rounds
3/4 cup distilled white vinegar
1 cup finely chopped onion
2-3 T. sugar
2 oz. jar chopped pimentos, drained
1 tsp each: mustard seeds and crushed red pepper
1/2 tsp. salt
In a 6-8 qt. pan, bring 4 qts. water to a boil over high heat.
Add corn; cover and cook till hot (2-3 minutes).
Drain & arrange the corn in a 9X13" dish or rimmed serving platter.
In the same pan, combine vinegar, onion, sugar, pimentos, mustard seeds, red pepper, and salt.
Bring to a boil over high heat and cook till sugar is dissolved.
Pour over corn; let stand till cool, spooning mixture over corn frequently.
If made ahead, cover and refrigerate for up to 6 hours.
Serve at room temp. 8-10 servings (no, I think about 4-6, these little devils are addictive!)
I hope this thread goes forever!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com