Weekend Cook and Tell Round Up: Aw, Shucks
Our last challenge for Weekend Cook and Tell was for all of you to share your favorite golden-eared eats. We called this Aw, Shucks. Whether popped, steamed, or mushed, we love all things corn. A number of you were pleased to simply eat it right off the cob, no labor required. We had some revealing recipe moments this week! Take a look and see where the action was at.
missmochi brought in a little Hapa flavah with her Hurricane Popcorn, where Japanese furikake and soy sauce flavor the popcorn and rice crackers get mixed in. Not to be missed either, missmochi dished out her Bacon Corn Chowder, where fresh corn is the star. (and once again, we feel that adding bacon doesn't hurt)
We had so many delectable options to choose from, thanks to claireOOTO. If you want more options you can find them on our original thread. Our personal favorite was her Spicy Zucchini Corn Risotto served with toasted pumpkinseeds and crispy tortillas strips for texture. If you have leftovers (key word being if), you can even use them to make risotto burgers. Genius!
lemonfair and Ken G provided a dialogue and a learning moment in our discussion of all things corn. If you want to know how to pickle corn, Ken G's your guy. After combining family recipes with on-hand ingredients, and a later discussion, we find that a small amount of vinegar and little or even no salt works just fine for lacto-fermented veggies.
And back to lemonfair for some summer loving dishes. "About 20 years ago I was a summer camp director and about a quarter of the campers were vegetarian (hey, it's Vermont), and the first meal the cook fed us rice, baked beans, and corn (served separately, mix if you want). It was a great combination and still a favorite quick meal. I usually have cooked rice in the fridge for stirfry or whatever, and use either canned or my frozen baked beans, and frozen corn." lemonfair also professed a love for a personal favorite, Shepherd's Pie, as well as a Corn and Black Eyed Pea Salad.