Corn on the cob with spicy cilantro butter recipe

I am on a CRAZY corn kick lately...which I feel like maybe I am just on a permanent corn kick? I can really always go for some corn, on the cob, off the cob, doesn't even matter. This recipe though is for some real jazzed up corn on the cob and I am really hoping I can squeeze this one in before grilling/sweet corn season is over. This will be a big improvement from my boiled corn with spray butter...

What you'll need:
3 Tbsp butter at room temp
2 Tbsp chopped fresh cilantro
1 tsp grated lime zest
1 red jalapeno pepper, seeded and finely chopped
4 ears of corn, husked

1. Preheat grill or grill pan to med high heat. Mix the butter with the cilantro, lime zest, jalapeno, a pinch of salt and pepper in a small bowl until combined.
2. Grill corn, turning occasionally, until lightly charred and tender. Remove t

o a platter and smear with cilantro butter.

Can it get simpler than that? Hopefully I get a chance to make these tasty treats before the season ends!

Broccoli and corn scallop recipe

Here is another recipe from Food & Family

magazine that is the perfect example of my pantry. This is such a great find for me because I literally have every one of these ingredients in my kitchen already, so that is a huge plus.

What you'll need:

1/2 onion, chopped

2 tbsp butter

1 tbsp flour

1 1/4 cup milk

1 pkg shredded monterey jack cheese

1 can corn, drained

12 Ritz crackers, crushed

2 pkgs frozen broccoli, thawed

1. Preheat oven to 350 degrees.

2. Cook and stir onions in 1 tbsp butter in saucepan on medium heat for 1 min. Blend in flour and cook for 3 minutes. Gradually add milk. whisking until well blended, cook until thickened stirring constantly. Add cheese, cook until melted. Add corn and 1/4 cup crumbs, mix well.

3. Arrange broccoli in baking dish, top with sauce. Melt remaining butter, mix with remaining crumbs. Sprinkle over ingredients in baking dish. 

4. Bake 30 mins until heated through. 

Piece of cake! Can't wait to try it!

Orzo and veggie salad recipe

This was my attempt at making the fresh corn salsa recipe I found...but I got carried away at the grocery store and just ended up making this delicious creation instead! I ended up making a huge batch of this and let me tell you, I ate it for EVERY meal until it was gone. I couldn't get enough of it. I had it as a side dish with a steak dinner, I had it by itself for lunch and for dinner, and someday I will make it as a dish to pass I'm sure.

What you'll need:
2 Hungarian Wax peppers (1 hot, 1 sweet), or your favorite bell peppers
1 cup frozen corn, thawed
1/2 cup green beans, chopped and steamed
1 can cannellini beans
3 stalks celery, chopped
3/4 cup uncooked orzo
3/4 cups Italian dressing
1 tbsp cilantro, chopped
1/2 lime, juice

1. Cook the orzo according to package instructions. Drain and rinse with cold water.
2. Chop all veggies so they are about the same size. Combine all veggies with orzo in a large bowl. Add cilantro, dressing and lime juice. Mix together and enjoy!


This was seriously phenomenal. I brought this for my first day as an intern lunch, I think everyone was impressed...I know I was while I was eating it!

Fresh corn salsa recipe

Here we have another recipe on deck...but I think I will keep this one in my back pocket until summer time. I found this in a Food & Family magazine from this past summer and it sounds so fresh and crisp. Perfect summer dish to pass or side for a night of grilling.

What you'll need:
4 chopped tomatoes
1 cup cooked corn kernels
1/4 cup finely chopped red onions
1/4 cup fresh chopped cilantro
1 finely chopped jalapeno
1/4 cup Italian dressing

1. Mix it all together. How easy is that?!

Changes I would probably make here: More corn, less tomatoes. I might add a can of black beans too.
Just my personal taste preference. I know that this says salsa, and I am sure it would be great with some chips. But I think I would eat it as a small side salad type thing. I think it would be a great dish for a potluck. Can't wait to try it!