This time of year, we have more corn than we know what to do with. My brother Richard loads up the truck restored with corn picked that morning, heads in town to the market, and he sells out in mere hours. Sweet and delicious, we eat corn every day this time of year.
Today I want to share with you two great recipes that you can make with your bounty of corn, whether you buy it or grow it!
Chef Meg's Roasted Corn and Pepper Soup:
This is a great recipe when the garden is overflowing. Any leftover soup can be used as a sauce to bake boneless chicken breasts.
This soup keeps well, and it can even be eaten slightly chilled.
Chef Meg's Summer Corn Relish:
Pickle relish is the most common type of relish, but almost any fruit or vegetable can be turned into a relish. The name "relish" refers to a mixture that has been pickled (with an acid such as vinegar) and cooked.
This is a great condiment for all your favorite summer dishes. Use it in a turkey wrap, over a salad, on grilled fish, or even with beef. Fresh corn on the cob works best for this recipe. I used some that was freshly picked from our family farm.
Note: Leave the seeds in the pepper for a spicier relish.
What is your favorite way to eat corn?
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