Amaize Sweet Corn

amaize corn

Some of my fondest childhood summer memories were my car drives with Mom on late August afternoons.  We’d search high and low to find the farmer on the side of the road selling the freshest crop of Silver Queen corn out of the back of his pick up truck.  Mom would scavenge through all the ears, pull out pieces and prove to me first-hand that the higher the quality of sweet corn, the greater the chance of ear worms.  Whenever I bothered to pay attention, there was also some message or lesson to be taught. In the end, we enjoyed the delicious taste of grilled corn alongside our homemade meals.

In the spirit of summer and corn, I’m excited to introduce you to Amaize Sweet Corn.

What’s amaizing about Amaize Sweet Corn?

It’s a rare breed of sweet white corn created using traditional natural breeding methods through hybridization. Translation: this corn is never genetically modified.

It’s only grown and harvested during the warm summer months and available for a limited time during those months throughout the United States.

What are the benefits?

It’s is jam packed with natural health benefits. An ear of sweet corn is full of antioxidant power and has a caloric value similar phytochemicals that benefit eye sight and fiber to promote healthy digestion

Amaize sweet corn is the brain child of George Crookham and Bruce Hobdey. The pair began working on perfecting the taste and texture of this sweet corn in 1989 after experiencing a type of corn with a crunch and a pop that differentiated itself from the textures of other corns, which tended to get mushy when cooked. After 22 years of development, and over 10,000 varieties of corn tested, Amaize Sweet Corn was born—boasting a balance of crunchy texture and sweet bold flavor.

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Where can you get awesome ears of this corn?

It’s available exclusively in select stores including those in Houston, Toronto, Indianapolis, Des Moines, Spokane, and Buffalo. You can also find out where Amaize Sweet corn is sold in the US here: http://amaizesweetcorn.com/find-page.aspx

So, what to do with your Amaizing Corn?

Check out my two favorite methods of preparation:

Boil:

  • Remove the husks and silk from the cobs.
  • Place the cobs in a pot with boiling water, ¾ cup milk and 2/3 cup sugar.
  • Cover the pot and return it to a boil again Cook for 3 to 4 minutes.
  • Carefully remove the cobs from water promptly to prevent overcooking.

Grill:

  • Peel back husks, and remove them from the base of the cobs.
  • Remove all silk from cobs.
  • Melt butter and use basting brush to completely cover corn husks. Use approximately 1 tablespoon of melted butter per husk. Sprinkle some sea salt on top.
  • Tightly wrap butter-coated husk in tin foil.
  • Heat grill to high and place cobs in husks on grill. Grill for 20 minutes, turning every 5 minutes. Husks will blacken.
  • When cobs are done, remove from grill and carefully remove tin foil.

Once you’ve mastered boiling and grilling?

You can get creative and adapt some of your favorite recipes with corn.  Add it to your salads, salsas or sprinkle the kernels over your fish dishes!

Enjoy!

Disclaimer:  This is a sponsored post. I received ears of corn for review purposes but all opinions expressed within are, as always, my own.

 

 

 

 

 

Classic Gazpacho

Gazpacho

Gazpacho has become my go-to summer soup.

I love picking the vegetables from my garden and then mixing them up in a blender and serving the soup cold.  It’s truly hassle-free.  I’ve experimented with many different flavorful varieties over the years:  Mango Gazpacho (our family fave), Almond and White Grape Gazpacho, Cucumber Avocado Gazpacho, Spicy Gazpacho, and Watermelon Gazpacho.  However, I now realize that I’ve never posted a simple recipe for Classic Gazpacho.

I asked out resident soup expert, Seriously Soupy, to share her celebrated Classic Gazpacho.  Serena, aka Seriously Soupy, started making soups as a creative outlet for herself after her first daughter was born.  Since she started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say: [Read more...]

Kale Salad with Dates, Almonds & Citrus Dressing

kalesalad

Your meals for summertime should hopefully reflect the season: light and airy, bursting with JOY and supreme flavor.

Or, at least that was my goal this summer for my meals. And, so far, I’ve stuck to that mantra. Since I have been cooking for one these past few weeks while my kids are off at camp, I’ve been trying to make dishes are equally tasty for lunch and dinner and can be served as left overs the next day.

Last summer, we fell in love with the Kale Salad with Ricotta and Plums. I think I served it at least once a week.

Yesterday I picked a bunch of ready-to-eat lacinto kale from my garden(!!) and I immediately wanted to make a fresh salad. I’ve only cooked with curly kale so I was thrilled to try a new variety. You might know Lacinto kale by its other monikers at your local farm stands and stores: dino kale, black kale, or cavolo nero. Like all other varieties, it’s an incredibly hearty cooking green with dark with a recognizable nutty flavor but, it also boasts myriad health benefits too; it’s rich in many vitamins: Vitamin A, vitamin B-6, β-carotene, lutein and zea-xanthin and on and on.

I found a Kale and Quinoa recipe over at my fave food blog: The Kitchn. I loved everything about- the incorporation of dates and almonds drizzled with a light and tangy citrus dressing. While I didn’t have any red quinoa on hand, I knew that brown rice could be a decent substitute.

Oh my.

The combination of the sweet caramelized onions and the sweet dates juxtaposed with crunch of the slivered almonds is like the perfect storm. Add in some kale and rice and it’s perfection.

But, it’s not over. The citrus dressing is quite unique due to the combination of the Clementine (or mandarin) juice and the maple syrup.

I’m thrilled that I have another easy salad to add to our summer rotation. And, surprisingly, it tasted just as good for left overs on day two.

So, what are you waiting for? Get your kale on and try it.

Happy summer.

 

 

La Cocina- Cultivating Food Entrpreneurs

ferrybuilding

One of my favorite spots in San Francisco is the Ferry Building.  I adore weaving my way through the Farmer’s Market stalls as well as the shops large and small that celebrate food in all its forms.   From restaurants to cafes, artisanal cheeses to fresh local fish, the quality and cultural diversity of San Francisco is on display.

But, my favorite aspect to the Ferry Building is the gathering of local farmers, producers, and independently owned and operated food businesses and the customers they serve.

I sampled meat rubs and olive oils, cheeses and cocoas and even a first-time snack of Chocolate Covered Crickets!

don bugito dobugito3

Yes, you heard me correctly. And the chocolate covered crickets tasted like chocolate rice crispy treats.  While I didn’t taste the chocolate worms, apparently they are spongy and not crunchy, like chocolate-covered gummi worms.

spicysuperworms

Where did I eat these samples?

la cocina logo

Well, I spent a lot of time talking to the people from La Cocina, a kitchen incubator for artisan producers.  La Cocina’s goal is to cultivate low income food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities.  Their focus is primarily [Read more...]

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