I have not heard of anyone using Pickle crisp in fruits, just pickled vegetables. To me, the taste of it would not be something I would like in fruits. I can taste it, sort of a bitter taste. It does make the pickles crisp, though. From the Ball company on Pickle Crisp: Pickle Crisp is a natural mineral salt that keeps cucumbers and vegetables firm; yields crisp "fresh pack" pickles. Not recommended for "fermented" pickle recipes. This product replaces the need for old-fashioned firming agents but it does not replace "pickling salt" used in pickling liquid recipes. Pickle Crisp is a dry granular product that is added to each jar after vegetables are packed and before the hot pickling liquid is added - before heat processing. Add 3/4 tsp (4 ml) Pickle Crisp to each 500 ml jar; 1 1/2 tsp (7 ml) to each 1 L jar and 2 tsp (10 ml) to each 1.5 L jar of fresh pack pickles. Each 78 g package yields 18 - 1 L jars. Each package contains three 26 g pouches, each yielding six 1 L jars, for a total of 18 1 L jars. Available in stores selling home canning supplies, also available online. Yes, if you use part fruit that is under ripe you will get a firmer gel due to the higher pectin. Here is a description of the different types of fruit spreads: KINDS OF FRUIT PRESERVES -------------------------------------------------------------------------------- JELLY: is made from strained fruit juice. The product is clear and firm enough to hold its shape when turned out of the container, yet soft enough to spread. BUTTERS: are made by cooking fruit pulp and sugar until thick enough to spread easily. Spices are added depending on personal taste. The butter needs to be cooked slowly after the sugar is added to prevent scorching. Finer butters can be made by straining the pulp through a food mill and then through a fine-meshed sieve. JAM: is made from crushed or ground fruit and tends to hold its shape but is generally less firm than jelly. Jams are cooked until they round up in a spoon. They should be made in small batches and cooked rapidly until the sugar dissolves. CONSERVES: are jams made from a mixture of fruits, usually including citrus fruit; often raisins and nuts are added. Conserves are cooked until the mixture will round up in a spoon. They should be made in small batches and cooked rapidly. MARMALADE: is a tender jelly with small pieces of fruit or peel distributed evenly throughout. It should be cooked in small batches and brought quickly to the jellying point after the sugar is added. A marmalade commonly contains citrus fruit; part of the white rind should be cooked with the fruit for most of the pectin is found there. PRESERVES: are whole fruits or large pieces of fruit in a thick syrup, often slightly jellied. Preserves should be cooked in small batches in wide pans. If the syrup gets too thick before the fruit is tender and clear, add boiling water. If the fruit is clear and tender but the syrup is too thin, remove the fruit and cook the syrup rapidly to the desired consistency.

Last nite I had a cuke salad that I had marinated for a couple of hours. Just sliced cukes, sliced Daikon, pinch of salt, and rice wine vinegar. Then I picked some fresh red radishes and added grated carrots (grown for the first time this year). Topped with pan toasted black sesame seeds. Very crispy and refreshing.

I love mashed potatoes! (And it shows) REAL TACO PIE (BS Recipes) 1/4 cup butter 2/3 cup milk 1 package taco seasoning mix - divided 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk, but add the taco seasoning) 1 pound ground beef 1/2 cup chopped onion 1/2 cup salsa 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar cheese, shredded Sour cream, optional 1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. 2. Bake for 7-10 minutes until it just BARELY turns golden brown. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 11:45 Time to think about all the wonderful ways to use sweet corn. Do you like to roast it? How do you preserve fresh corn to use all year? Any nifty ideas for leftover corn? Recipes, tips tricks and anything corn related, post now! Thanks LindaC! Our next cookalong will start June 21, 2010. Nancy Here is a link that might be useful: Cookalong #28--------Rhubarb Follow-Up Postings: o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Jun 7, 10 at 11:53 Hey - Corn was cookalong #12! o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 12:11 I was going to say the same thing.... Of course, there IS the school of thought that you can never have too many GREAT corn recipes. Alexa o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jun 7, 10 at 13:16 I don't think Linda remembered that we had done corn...so yes, I know it's a repeat. But we have many new members and I thought it was worth repeating, especially as corn is coming on in many areas. Maybe some of our newer members have interesting recipes. Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Jun 7, 10 at 17:44 No corn here until August! I mostly eat corn in the form of cornmeal when fresh isn't in season. I see it in the husk in the stores though, so it's coming in fresh from somewhere. But not yet at a price or quality I would buy it at. This is on my "to try" list leftover from the cranberry cookalong. It somes from "Sassy Radish's" blog. Cranberry Orange Cornmeal Cake with Ricotta Adapted from pastry chef Zoe Nathan of Rustic Canyon via LA Times Ingredients: 2 cups flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 3 eggs ¼ cup maple syrup ¼ cup plus 2 tbsp vegetable oil 1 ½ tbsp vanilla ¾ cup plus 2 tbsp (1 ¾ sticks) butter 1 ½ cups plus 2 tbsp sugar, divided 2 ¼ tsp salt Zest of 1 orange 2 cups ricotta cheese 2 2/1 cups cranberries, divided Preparation: 1. Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper. 2. In a medium bowl, which together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside. 3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 ½ cups sugar, salt and zest. Mix just until thoroughly combined, do not overmix. 4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. 5. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix. 6. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle the remaining 2 tbsp sugar. 7. Bake the cake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cook the cake on a wire rack before removing it from pan. Radish’s Note: I didn’t get around to acquiring 9 in cake pan just yet, so I used an 8 inch one �" I realized I needed 2 of them to make the batter fit. I baked for about an hour, not the indicated time, but I advise checking on the cake after about 45 minutes. Here is a link that might be useful: Sassy Radish's Blog - cranberry cornmeal cake o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 17:52 I made these over Memorial Day Weekend and they got great reviews. They are a little fiddly, but very tasty result. Fresh Mex Corn Wontons Serves: 36 wontons Ingredients • 3 ears corn, husked • 1 small lime • 1 1/2 cups sour cream • 1/4 cup fresh cilantro, finely chopped • 2 teaspoons hot sauce • Kosher salt • 36 square wonton wrappers • 2 plum tomatoes, diced (about 3/4 cup) • 1 medium avocado, diced (about 3/4 cup) • 1/2 cup finely diced red onion • Vegetable oil, for frying Directions Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Mon, Jun 7, 10 at 18:15 WARNING: SWEET Knowing the disdain for sweet by many, I felt a disclaimer was necessary so you can SOB; but this is a new favorite with my family. Fried Corn Serves: 4 to 6 servings Ingredients • 4 tablespoons butter • 1 (16-ounce) bag frozen corn, defrosted • 3 tablespoons white sugar or honey • 1/3 cup heavy cream • Salt • 1/2 teaspoon black pepper Directions In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 18:37 I had forgotten about Fried Corn! My recipe is a little different (still sweet) but definitely delish. I hope no one minds another recipe for it..... Fried Corn Ingredients • 2 cups fresh cut corn kernels • 1/2 cup chopped red bell pepper (sweet) • ½ cup chopped sweet onion (Vidalia) • 2 Tbs. butter • 1-2 jalapeno or Serano peppers, chopped (hot -- peppers are optional) • 1-2 tsp. sugar • salt & pepper to taste Directions In a large skillet, melt butter on medium heat. Add corn and all chopped peppers and onions and sauté until blended and coated with butter. Add sugar, salt and pepper, to taste. Continue to sauté until you notice the corn turning more yellow. About 10 minutes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by beverlyal (My Page) on Mon, Jun 7, 10 at 20:44 I omit the peas in this recipe just because it's my preference. White Corn and Baby Pea Salad 1 - 16 oz pkg shoe peg corn (or cooked fresh) 1 - 16 oz pkg frozen baby peas, thawed 1 cup chopped, peeled jicama 2/3 cup chopped celery 1/2 cup thinly sliced green onion 1/4 chopped red pepper 1/2 cup seasoned rice vinegar 2 Tbsp brown sugar 1 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp white pepper 1 Tbsp fresh mint Mix all ingredients and refrigerate for flavors to blend. ------------------------------------------------------- I'm a purist when it comes to fried corn. Fried Corn Cut the tops of the kernals from the corn, cut another thin slice from the kernels, then scrape the cobs. Put all of this into a skillet with some butter. Depending on what kind of corn you are using you may want to add a couple of teaspoons of sugar. Do not add sugar if you are using Peaches and Cream or other type of really sweet corn. Add a little water, cook until done and serve. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Mon, Jun 7, 10 at 20:57 One more... I "invented" this on the fly at a friends house the other day. Chipotle Corn Dip 4 oz cream cheese softened 1/2 cup sour cream 1/2 cup mayo 2 chipotle peppers in adobo, chopped very fine 15 oz can corn 1 1/2 cup shredded cheddar jack 3 scallions cut into 1/4 inch rings Mix cream cheese, sour cream and mayo until well blended. Stir in chipotles. Stir in corn and cheddar cheese. Garnish with scallions. Chill for about an hour. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Mon, Jun 7, 10 at 22:18 Not a corn recipe. Just boiled sweet corn. Corn, Salad, Steak, and watermelon rind. dcarch Photobucket o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Jun 8, 10 at 9:32 I don't mind repeating corn at all. I can use all the good corn recipes y'all have got. I'll try to come up with some too, when I have more time. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Tue, Jun 8, 10 at 9:49 I don't mind a repeat, either. Always room for more corn recipes! This is one of my favorite ways to make corn! I love it! Corn With Basil 2 10oz packages frozen corn 1/2c chopped onion 1/2c celery, thinly sliced 1 clove garlic, minced 2T butter 1/4tsp dried basil 1/2tsp salt 1 2oz jar diced pimientos, drained (I sub chopped red peppers) Combine corn, onion, celery, garlic and butter in saucepan, cook and stir over medium heat until onion is tender. Stir in remaining ingredients , reduce heat. Cover and cook until heated through, about 3-5 minutes. ~~~~~~~~~~~~~~~~~~~~ Ham & Corn Mini Casseroles From Family Circle Best Ever Recipes Vol II 1 10-oz package frozen corn, thawed 1/4 c flour 4 eggs, 1-1/2 c milk 2 tsp sugar 3/4 tsp salt 1/8 tsp freshly ground black pepper 1/8 tsp ground cayenne pepper 2 oz baked ham, chopped (I used 4 oz) 1-1/2 c shredded Swiss cheese (I used 8 oz) Preheat oven to 400F. Lightly grease 6 one-cup ramekins and set aside. Combine 1 cup corn, flour and eggs in bowl of food processor. Process until well blended and no lumps remain. Transfer mixture to large bowl. Whisk in milk, sugar, salt, peppers, ham and remaining corn until well combined. Pour into prepared ramekins and place in a large baking pan. Pour water in the pan to come half way up the sides of the ramekins. Bake 30-40 minutes until golden brown and set in the center. Remove casseroles from the water bath, may be served warm or cold. ~~~~~~~~~~~~~~~~~~~~~ You can sub yellow corn in this recipe, it's delish either way! I make this often during the summer. White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown ~~~~~~~~~~~~~~~~~~~~~~~~ And last, but definitely not least, I made this last summer and it will definitely be repeated many times during the summer grilling season! Grilled Chicken and Creamy Corn BH&G Ingredients 2 Tbsp. olive oil 1 tsp. smoked paprika 3 fresh ears of sweet corn 4 skinless, boneless chicken breast halves 1/3 cup sour cream Milk 1/4 cup shredded fresh basil Directions 1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once. 2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil. Serves 4. Nutrition Facts Calories 309, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 2, Cholesterol (mg) 89, Sodium (mg) 238, Carbohydrate (g) 14, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 36, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 4, Iron (DV%) 9, Percent Daily Values are based on a 2,000 calorie diet Linda o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Jun 8, 10 at 10:11 A couple of years ago I found this at a BBQ restaurant while in Tallahassee. I tried it with fresh corn and with Peaches and Cream frozen corn. Both were simple to make and delicious!! This is what prompted me to buy a deep fryer. DEEP FRIED CORN ON THE COB Deep fryer with hot oil Half ears corn on cob Corn dog type skewers Place corn in deep fryer basket and slowly lower into hot oil. Cook until golden brown. Sprinkle with brown sugar. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Jun 8, 10 at 11:23 Link to all the Cookalongs Here is a link that might be useful: All the Cookalongs o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by ritsincooks (My Page) on Wed, Jun 9, 10 at 12:16 This is my emergency "company showed up, quick grab something from the pantry" recipe. Corn and Lentil Salad 1 19-ounce can lentils 1 12-ounce can corn 1/2 red bell pepper, chopped 1 stick celery, chopped 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon thyme Drain lentils and corn. Rinse with cold water and drain again. Place lentils and corn in a medium bowl along with red pepper and celery. Whisk together the olive oil, vinegar, mustard and spices. Pour over lentils and corn and mix well. Taste and adjust seasonings. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Jun 9, 10 at 16:45 Well, I did make Peter Reinhart's Buttermilk Double Corn Cornbread with Bacon, but I was underwhelmed. In fact, last night I dumped most of it into the chicken scraps as it had gotten stale before we ate it. Now I've got to find a new corn recipe for this thread. Maybe corn chowder, that sounds good... Annie o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Wed, Jun 9, 10 at 19:30 Copying this from the 'links' thread for tropicals9b. * Posted by tropicals9b (My Page) on Wed, Jun 9, 10 at 18:53 *****WARNING*****YOU CAN'T STOP EATING THIS! Ingredients • 1/2 cup melted butter • 2 eggs • 1 cup sour cream • 1 (8 1/2 ounce) box Jiffy cornbread mix • 1 (14 1/2 ounce) can creamed corn • 1 (14 1/2 ounce) can whole kernel corn, drained Directions: Mix all together Pour in lightly greased casserole dish Bake at 350 degrees for 1 hour o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by katiec (My Page) on Wed, Jun 9, 10 at 22:25 I looked through my recipes and realized that, as much as we eat it, I have very few recipes for corn. Cathy, I've been doing something similar with corn in the freezer that was a bit overripe and starchy...I've been frying it in butter with a little sugar and after it gets toasty, a adding a little cream. Yum. We like this on chicken taco salads or mixed with black beans for a side. I make hot for us and wimpy for the Kid. * Exported from MasterCook * Fiesta Corn Relish Recipe By :Katie Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ears fresh corn -- or 6 - to make 4 cups* 1 hot yellow pepper -- seeded and finely chopped** 2 cloves garlic -- minced (I use 4) 1 1/2 cups cider vinegar 3/4 cup sugar 1/2 cup chopped red onion 1/2 cup chopped sweet red pepper 1/3 cup chopped green onions 1 teaspoon cumin 1 teaspoon pickling salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro Cook corn in boiling water for six minutes. Drain and cool until easy to handle. With a sharp knife cut kernels from cob and measure four cups corn into a large stainless steel or enamel saucepan. Add hot pepper, garlic, vinegar, sugar, onion, red pepper, green onions, cumin, salt and black pepper to saucepan. Bring to boil over high heat. Reduce heat and boil gently, uncovered, for 20 minutes. Stir in cilantro and cook two minutes longer. Remove from heat. Ladle relish into clean, hot jars, leaving 1/2-inch headspace. Process in a boiling water bath: half-pints and pints for 15 minutes at 0-1000 ft., 20 minutes at 1001-6000 ft., and 25 minutes above 6000 ft.*** Makes 4 c. Source: "Small Batch Preserving, Ellie Topp and Margaret Howard" Copyright: "Firefly Books, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Katie's Notes: *Frozen corn works very well ** Any peppers work. I use jalapenos, ribs and seed left in for hot, out for mild ***Processing instructions are from U of GA's So Easy To Preserve o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 10, 10 at 20:17 DH's mother used to make a soup/stew that she called Dutch Stew. Unfortunately, she's gone, along with the recipe. I googled Dutch Stew, and found nothing that resembles what she made, so I don't know where her name for the dish came from. DH makes it occasionally by just winging it. Basically, it's canned tomatoes (she always canned what her husband grew in the garden), corn, cheddar cheese and bacon. Certainly not a summer dish, but oh so tasty. I suspect what she did was fry the bacon, crumble or chop it up, then add the corn and tomatoes, and let them simmer together. At some point she added cheese. I say cheddar, but she may have used Velveeta. DH uses cheddar when he makes it. I'll make a vegetarian version of it, which would, of course, leave out the bacon, but still quite good. I know, I know, all you bacon lovers out there, the bacon has got to make it lots better, but it's still good without the bacon. Sorry, I don't know exact quantities, but it's really not a difficult collection of ingredients to wing it with. DH also has a good roasted corn recipe, but I don't know what he does. I'll ask him and report back. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Fri, Jun 11, 10 at 9:41 Okay, I meant grilled corn. The last time he grilled corn, he just sprinkled it with salt, pepper, and a little cayenne, wrapped it in foil and put it on the grill. It was very good. However, he's made a completely different version of grilled corn that I asked him about, and he doesn't completely remember what he did. He said he's going to have to make it again in order to remember. Well, in the spirit of this thread, I'll say aww shucks! I'm going to have to eat some more grilled corn before I get the recipe. Such a pity. ;-) He did say he got the recipe from a Mexican co-worker. From what he could remember, you spread a little mayonnaise on the corn, and it has lime juice and chile powder. Now, I'm not sure when or how the lime juice gets put on, but I suspect you add it to the mayo, then the chile powder can stick to the corn. I'll report back after he's made it again. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Tue, Jun 22, 10 at 16:51 I'm ashamed to admit I don't often contribute recipes to the cookalongs but I do love reading them. So, I'm looking forward to #30. Nancy, are you around? Is everything OK? I thought I'd seen you posting lately so hopefully you'll start the next one. :) o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Jun 22, 10 at 18:05 Thanks May....caught me sleeping! I just drew a name for the next cookalong. >>>>>>>>>>> Sally2 Please post on here what you think would make a good cookalong for this time of year. No meats, seafood or poultry. Seasonal, basic, fresh, and widely available are good things to keep in mind. Thanks! Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by marilyn_c (My Page) on Wed, Jun 23, 10 at 12:53 My mother used to make fried corn. First, she fried bacon, removed it and sauteed fresh off the cob silver king (white) corn...quickly until just cooked...not browned. She may have added a little water. I don't remember. Then remove from heat and added the crumbled bacon. She also put fresh, cut off the cob white corn in her green beans when she cooked them sometimes. If she didn't put in corn, then she put in sliced new or regular russet potatoes. o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 9:35 Sally hasn't responded yet... I sent her an email too.. I'll give it until the weekend... Nancy o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Thu, Jun 24, 10 at 9:49 Oops, I didn't see this till today, and I totally forgot to formally do the cookalong this past weekend, but we've been having a lot of grilled corn lately. I hope that counts. Lets see, is it too early for tomatoes yet? I've been trying all sorts of things with my tomatoes this summer, and could use some more ideas. If it's too early for everyone, I'll think of something else. Sally o RE: cookalong # 29 -----corn!!!!!! yum!!!!!!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Jun 24, 10 at 11:16 Thanks Sally!!!! I think it's a perfect time to do tomatoes. I might not have local yet...but other's do. I'll get things set up.... A big THANK YOU to all that posted their favorite corn recipes. Nancy Here is a link that might be useful: Cookalong #30 -------- TOMATOES!!!!!!