Bet you didn't know you needed a recipe for corn on the cob. You do. You really do. And I'm not just talking about a technique on how long to boil it. This is a recipe. One of the issues I've had with Alaska is that our produce is "slightly" lacking in freshness and flavor. And being from the Midwest, I know that corn is best right after you pick it. During dinner, my husband was telling me about a Sweet Corn Festival he attended in Idaho. It was held at the fairgrounds, and there was a field of sweet corn right next to it. If you wanted an ear of corn, you'd pick it, run as fast as you could, and drop it in a pot of boiling water. I'm pretty sure our corn isn't making it to the pot quite so quickly (and to add insult, I've seen it being sold here for $1.19 an ear). This recipe takes care of the lack of freshness by adding back in the sweetness. And it was truly amazing. Just like the original blogger said (she called it "The Only Corn on the Cob I Will Ever Make Again"), we didn't need to spread on any butter or salt before eating it, and the flavor was perfect.
6–8 ears corn, husks and silk removed
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter
Fill a large stock pot half full with water (use a large
enough pot to hold all the corn).
Add in the milk, sugar and butter.
Bring to a boil, then add in the corn cobs.
Reduce heat to a
simmer and allow corn to cook for 7 to 8 minutes or until just tender,
depending on size of corn. Try not to over cook the corn as it will
become tough.
Using tongs, remove and place on a plate or in a bowl, then
cover with foil until ready to serve.
My friend Dawn (who shares my love of Our Best Bites) made this for us a few months ago, and I've been dreaming of Easter ham leftovers ever since just so I could make it. I actually don't really enjoy straight-up ham, but I get super excited about all of the things I can make with leftovers! Am I the only one?
This is a wonderful chowder that actually is pretty good for you (they claimed it was only 3 Weight Watcher points, although I'm guessing that's without any cheese or bacon). When I looked up the recipe, it was just corn chowder, but Dawn added the ham in her version, and I had to do the same! I only did about a quarter of an onion and took out the hot sauce altogether. If you want to add it back in, it was just a few dashes along with the salt. I actually doubled the recipe for us because it didn't seem like quite enough, and I wanted to have leftovers. Just add a slice (or two, or three) of fresh bread on the side, and you're good to go!
I had to share this clip because anytime I think of a soup with ham in it, this comes to mind. Sure do miss this show!
1/2 lb. bacon (optional, but so good!)
2 Tbsp. butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups milk (I used skim, and it turned out really well)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1 small onion, minced
2 large red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 cup ham, cooked and diced
1 can corn, drained or about 1 1/2 cup frozen corn
Salt and pepper to taste
Cheddar cheese, shredded (optional, but again, it sure did complement the soup)
Fry bacon until crisp. Crumble and set aside.
While bacon is cooking, melt butter over low heat in a
large pot. When melted, add flour and whisk until it
comes together.
Add water and whisk until completely
combined and there are no lumps.
Add milk and chicken base or bouillon
and bring to a simmer.
Add potatoes, onions, and garlic, and simmer (but
don’t boil!), stirring very frequently, for about 20 minutes or until
potatoes are tender.
Add ham and corn and heat through. Salt to taste. Start with about 1/4 tsp., give it a
few minutes, and then add more if you need it.
Ladle into bowls and sprinkle with bacon and/or cheese if desired.
Serves 4-6.
Serve with: Fresh baked bread (I made a loaf of Rhodes White Bread because I had some leftover from the Braided Spaghetti Bread, but I think something with a crispier crust would have been even better)
Freezer Meal: This can be frozen after it's prepared. Just thaw and heat through.
