The end of the summer is here! That can be hard for everyone…getting the kids back in school, no more beach days or hanging by the pool.
But this is the time of year to really enjoy vegetables!
August and September are prime harvest months for the most delicious veggies,
Especially oh-so-delish Silver Queen corn and Better Boy tomatoes.
I LOVE the following 2 recipes using these great late summer vegetables (If you have a local farmers market, now is the time to get some superb tomatoes and corn!)
YOU GOTTA TRY THIS….MEXICAN STREET CORN!!
I was in Austin, TX and visited a fantastic tex-mex place called La Cabenas. For the first time ever, I had Mexican street corn. If you’ve never tried this, poor you! It is quite frankly one of the most delicious things I’ve ever eaten. I loved it so much, I recreated the treat at home! I am not a big corn eater because of the starch, but once in awhile it is such a treat. This is an awesome appetizer or side for any meal!
4-6 Fresh ears of corn
2/3 cup Feta Cheese, crumbled fine
1/3 cup Parmesan Cheese
Set out 2 loaf pans. Melt 1 stick of butter and pour into one of the loaf pans. In the other loaf pan, put your cheese.
Roll each corn cob in the butter, then roast or grill until there is nice browning on each side of the corn.
Using a basting brush, “paint” on a coat of mayonnaise on each ear of corn.
Then, roll each corn cob in the cheese. Sprinkle each with Chili Powder. Serve with a lime wedge.
CAPRESE SALAD RECIPE
1 cup sliced Buffalo Mozarella
High quality balsamic-the thicker, the better (can find at most gourmet shops)
Fresh Ground pepper
I ripe tomato, home grown if possible
This is all you need. Layer balsamic, olive oil, cheese slices, tomatoes then cheese again, interspersing basil leaves as you go. Done! How easy is that??