Wednesday, July 7, 2010

First Sweet Corn!

There's nothing like sweet corn for a summer supper!  When I was a child, my mom would make sweet corn and slice tomatoes and that was it:  supper.  Sometimes she would cook green beans or fry squash, but really, sweet corn was the meal.

I try to balance the meal a bit more.  I usually add a true vegetable, treating the corn mainly as carbohydrates, and then ideally some protein too. 


We ate our first corn with 10-Minute-All-in-One-Suppers (recipe from More with Less).  My mom also made these openfaced sandwiches and they are so delicious!  Although it's a rather basic sandwich and although I am prone to fiddling with recipes, I rarely do more to these than add basil leaves or salt sometimes.  Really, you must make them.  Please report back on any great new combinations.


10-Minute-All-in-One Supper
Layer on a slice of bread starting with the tomato:
sliced tomato
sliced cheese
thinly sliced onion

Broil until the cheese melts and the onion is starting to bubble and turn brown.  I use my toaster oven for 8-10 minutes.

5 comments:

  1. We enjoyed sweet corn last night, along with a medley of stir fried garden vegetables. Delish!

    I'll try your sandwich for lunch today... or maybe for breakfast.

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  2. What's with the corn balanced on the glasses? Another one of your ingenious tricks, I'm assuming for the cooling off of individual ears? I'm going to try it because I like the way it looks.

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  3. Janelle, my mom always put our corn on our glasses to cool off! I didn't realize it was a trick - how do you cool them off for your kids?

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  4. Run them under cold water. Much, MUCH less ingenious. :)

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  5. We stick them in the fridge, or the freezer if it's for H, who yells "Hot!" for anything slightly above room temperature.

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