May 28, 2019

Hello all!

"You don't have to be a four-star chef to eat like a gourmet"

Sharing one of my favorite summertime treats and although we're a little early yet for the huge piles of fresh corn at the farm stands yet, there sure is plenty being shipped in and perfectly sweet. This GRILLED CORN ON THE COB recipe is a must for our grilling time.

Grilling outside is great for us to beat the heat in the kitchen but there's another great way to cool off. Meet my new best friend...the Flash-Evaporative Portable Air Cooler! I'm looking forward to saying buh-bye to those expensive electric bills by using this and I love how I can literally use it and take it anywhere. Probably the best features for me is the simple 1 gallon water tank and you don't need to clean or replace pads or filters. Check out this video where Anisa explains it all and gives a great deal...the timing couldn't be more perfect!

Check out coolest, easiest, most portable evaporative air coolers
on the market right here!

Enjoy!
Marzee
Email Marzee
GopherArchives

GRILLED CORN ON THE COB

INGREDIENTS:
4 to 6 fresh ears of corn
2 tablespoons margarine or butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme (or 1/4 teaspoon dried thyme,
crushed)
* salt and pepper to taste

DIRECTIONS:
Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string. Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or till tender, turning
several times. Carefully remove the husks and strings. Meanwhile, in a small saucepan combine margarine or butter, lemon juice, and thyme. Heat on the grill or stovetop till margarine is melted. Brush mixture over the corn before serving and look out!

YIELD: 4 to 6 side-dish servings.
Category: Vegetables, Grilling

*~*~*~*~* MARZEE's CORNER *~*~*~*~*

MORE CORN ON THE COB TIPS...

Boiling: Length of cooking time depends on the freshness of
the corn. If the corn is young, fresh and tender (picked
that morning), remove the husks and cook for 2 minutes
maximum in rapidly boiling unsalted water (salt makes the
kernels tough) and forget the sugar, the corn is sweet enough.
If the corn is a bit older or has been refrigerated, boil it
for 4 minutes.

Microwave: Best for cooking only one or two ears of corn.
Cook with husks off at the highest setting (one ear for 2
minutes, two ears for 5). Rub ears with butter or olive oil
before cooking, if desired.

Roasting in the oven: Set temperature to 450 degrees and roast
six to eight minutes with husk on. If you desire seasoning,
first pull back the husk, rub with flavored butter or olive
oil and pull the husks back over the tops.

Is the air in your home making you sick? Get the Proven Mold Fighter >>