Best Corn Dish So Far

One of my kids won't eat corn on the cob. (An aside – she didn't eat ice cream for the first 5-ish years either and only recently learned to appreciate. Where are the genetics?!)

So, I spend my knife skills cutting corn from the cob. And though it's not as good this time of year as in late August, global sourcing means year round corn availability.

This dish will cover long travelled corn's shortfalls…with BACON!


3-4 slices of bacon, crisped & crumbled (more if you're snacking)

1 small or 1/2 large onion, any color

1/2 bell pepper, any color

Kernels from 4 ears of corn or a couple of cups frozen kernels

4 scallions chopped

Salt & pepper

Crisp bacon, mostly drain the fat (or not – I didn't) and cook onion 3-4 minutes. Add bell pepper and cook veg until a bit softened, 3-ish minutes. Add corn. Cook 2-3 minutes, longer if using frozen corn. Add scallions & bacon. Stir, season & serve.

Eat – B

Add-ons: 1 chopped jalapeño (add w bell pepper) or pinch of cayenne. A dash of cream – add off the heat at the end, give a stir. And/or sprinkle of your fave melt able cheese.


Corn & Crab Soup

My son picked this soup from Bon Appetit. The original calls for cold corn soup with lobster. Too lazy to seek out reasonably priced lobster, I adapted lump crab as the garnish (the fishmonger agreed). We also prefer warm soup to cold, and it was just as easy since we were dining close to the stove.

Here is the link to the original recipe. (Click here) I added kernels from two extra ears of corn to my soup. For the crab garnish, I dressed 1/2 pound with the lemon, olive oil & Dijon mustard. I skipped (didn't have) the rest of the ingredients. I'm thinking the crab on its own would be pretty good too! Admittedly, I taste tested it a few times. 🙂

Drink up – B


Meatless & Mexican Monday

“This is a good dinner.” Hallelujah, praise the stove…a teenager complimented the quesadillas. And I pulled it together in less than 30 minutes, though I cheated on the corn.

I like quesadillas because you can pretty much cater to any taste. Plus it’s a great way to use leftovers. In my case the spinach was set to expire. I knew I could get it into them if I jammed some other favorites around the greens. In this case mushrooms, onions, and lighter fat cheese. Adding leftover roast beef to the most avid carnivore’s quesadilla was pure genius (thank you). I pulled a Martha recipe, but feel free to find your own inspiration. There is nothing I won’t throw with cheese into tortillas.

Btw…this recipe calls for baking the quesadillas. Feel free to “burn” ’em in a skillet.

As for the side…my friend Barbara Sibley, chef and owner of La Palapa Cocina Mexicana gave me the recipe and the queso mix when she came on my radio show. I just reduced the portions and cut the corn off the cob for lazy eaters.

Elote del Mercado

Roast Corn on the Cob Seasoned with Lime, Mayonnaise, Queso Cotija and Chile Piquín

12 ears of corn on the cob, partially husked

3 qt water

2 T sugar

2 T salt

2 limes cut in half

½ cup of Mayonnaise

½ cup grated queso añejo, parmesan or ricotta salata may be substituted

1 teaspoon chile piquín powder

1 teaspoon spanish paprika

1. In a shallow bowl mix the queso añejo, chile piquín and spanish paprika and set aside.

2. Remove the outer leaves from each ear of corn, leaving a single layer of corn husks protecting the corn kernels.

3. In a 8 quart stock pot bring 3 quarts of water to boil. Add the sugar and salt.

4. Boil the corn in the water for approximately 8 minutes or until corn is cooked.

5. Remove from the water and drain well. Wrap each corn cob with aluminum foil and place on the grill turning every three minutes. Gill 6 minutes or until the kernels are lightly browned. Remove from heat and unwrap.

6. The corn husks may then be pulled down to create a “handle” with which to hold the corn.

7. Rub a lime over all the kernels. Then using a pastry brush, brush the kernels with mayonnaise. Sprinkle the mayonnaise with the queso and chile mixture.