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.
We enjoyed sweet corn last night, along with a medley of stir fried garden vegetables. Delish!
ReplyDeleteI'll try your sandwich for lunch today... or maybe for breakfast.
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.
ReplyDeleteJanelle, 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?
ReplyDeleteRun them under cold water. Much, MUCH less ingenious. :)
ReplyDeleteWe stick them in the fridge, or the freezer if it's for H, who yells "Hot!" for anything slightly above room temperature.
ReplyDelete