Sweet Corn

When we were kids growing up on a farm in Ohio, sweet corn was our favorite garden crop. In the summer we picked ears of corn by the dozen. We shucked and boiled them on the stove until they were crisp. Then we slathered them with butter, sprinkled them with salt, and ate them nearly every day.

There were other ways we prepared corn. When the ears were mature, Mom used a paring knife to cut a line from end to end on each row. Then she used the dull side of the knife to scrape the cobs until the creamy contents were removed. She placed an iron skillet with butter on a hot stove, poured in the creamy corn, and added a little salt. Then she stirred it when it began to brown. It is unbelievably delicious when hot from the stove.

Mom even used this late corn in her cornbread. That was long ago, but corn is still one of our favorite dishes.

Now, we usually roast ears of corn on the grill or cook them in the microwave if we’re in a hurry. If we have any leftover ears we cut the corn off the cob and add it to salads or make corn dip. Corn dip is a family favorite. Try this at your next reunion, cookout, or party. It’s fast and easy to make and all your friends will want this recipe. Enjoy your corn before the season is over. Oh, don’t forget to freeze any leftovers.

                                                       Corn Dip

1 ear or 1 cup of whole sweet corn (leftover or fresh made, canned or frozen)

1 cup shredded cheddar cheese
2 or 3 chopped green onions with the stems

½ cup mayonnaise

½ cup sour cream

1 small can chopped green chilies, drained

1 tablespoon Worcestershire sauce

2-3 drops of hot pepper sauce

salsa to taste if desired

After preparing your corn, drain and place in medium sized bowl. Add remaining ingredients, mix well and place in serving dish. Surround dip with your favorite corn chips, or tortilla chips.

Guacamole, Texas Style

I lived in the Midwest for years and never tasted an avocado until I was an adult.  I bought it at the grocery, took it home, and called a friend for advice on how to eat it. She said just cut it open, sprinkle it with salt, and add a little Italian dressing. Well, it was hard, I cut it open, and one bite convinced me I didn’t like avocados.

A few years later I moved to Texas and had my first guacamole. A new friend, Diana, invited me to her house. I watched as she made a big bowl of that tangy spicy dip. She squeezed the avocado and her thumb made a slight indentation. She explained that it was just ripe enough. She cut the avocados open, removed the seeds with a twist of the knife and scraped the soft insides out with a spoon. Then she squeezed the fresh tart lime over the soft concoction, sprinkled it with salt and used a fork to mash it—not too much. Next she chopped the sweet East Texas onion, ripe tomato, and diced the jalapeno and garlic. At last she sprinkled in some seasoning. When she was all finished she dropped one of the avocado seeds into the dip and covered it—a little secret that keeps the dip from turning brown. Since then every time I go to a Mexican restaurant or serve Mexican food at home, guacamole is on the menu, and I never forget the seed. Follow this advice and you are guaranteed great guacamole from a true Texan. Thanks Diana!

                                          Diana’s Guacamole

Ingredients:

4 avocados (ripe)

Juice from 1 lime

½ diced sweet onion

1diced medium ripe tomato

½ seeded, diced Jalapeno (or small can of green chilies if you can’t take the heat)

2 cloves minced garlic

¼ cup fresh chopped cilantro

½ teaspoon ground cumin

Salt and pepper to taste

Serve with your favorite fresh tortilla chips. Don’t forget your seed and it will keep your dip fresh and green until you’ve devoured the last bite.

If you wash and plant the seed you can have your own avocado tree. I’m not kidding. We planted two seeds in February and now one of the trees comes almost to my neck!

Dilled Humus Spread

During the heat of the summer I like to make lunches that require little to no cooking.

I’m particularly fond of vegetables fresh from the garden—cucumbers, ripe juicy tomatoes, radishes, peppers, carrot strips, and sugar snap peas. I used to buy hummus quite often for dipping these delectable edibles, but have decided to make my own hummus since I found the missing recipe in a card file recently. I’ve made it twice in the last two weeks and it doesn’t last long. It is high in protein, low in calories, easy to make, delicious, and fits into the no-cooking category. Even my grandchildren love it. Find the blog entry for “A Beautiful Pea Green Boat” for another way to feed it to your children.

This recipe for Dilled Hummus came from a friend that I met in Texas. She was originally from Iran and invited me to her home for dinner quite often. This hospitable lady shared many recipes with me and this was one of my favorites.

  

Ingredients:

1-15 ounce can of garbanzo beans rinsed and drained, (or save money and buy them dried and cook them yourself.)

¼ cup tahini (or substitute 3 tbsp. peanut butter, and 2 tablespoons sesame oil)

3 tbsp. fresh squeezed lemon juice

1 tbsp. olive oil

2 minced garlic cloves

2 teaspoons fresh chopped dill or 1 teaspoon dried dill weed (not dill seed)

¼ teaspoon salt

dash of pepper

1. Combine all ingredients in a food processor or blender and blend until smooth.
2. Place in small serving bowl and sprinkle with more dill.
3. Serve with toasted pita bread cut into wedges, or tortilla chips and crudités of your choosing.

 

4. Or why not try this? Place hummus along with your favorite veggies in a pita pocket and top with sour cream or a Greek style cucumber yogurt dip.
5. Take this in your lunch and you’ll be the envy of the peanut butter and jelly crowd.