Jess's Recipes

Prep: 25 minutes Chill: overnight (optional - we didn't in this picture) Ingredients 6 ears fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced (if you know Jess at all, you know she would never add this) 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped* 2 Tbsp. lime juice 2 Tbsp. olive oil 1 Tbsp. honey 1/2 tsp. ground cumin 1/2 tsp. salt Directions 1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. 3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when work...

CORN CASSEROLE from Grandma Kak 1 stick of butter or margarine (melted - let it cool a few minutes) 1 can -16 oz. size cream corn 1 can - 16 oz size whole kernel corn, drained (can substitute 1 can filled with frozen corn) 1 8 oz. size Jiffy or Betty Crocker or store brand corn bread mix 2 eggs, beaten 1 8 oz. size carton of sour cream Mix melted butter with remaining ingredients. Bake at 350 degrees 45 to 60 minutes. Test with knife in center. Can be baked in 7 x 11 inch pan or in round casserole. I have always used a round casserole dish. Can be frozen.

Serves 4 to 6 from Barefoot Contessa 5 ears corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 TBS cider vinegar 3 TBS good olive oil 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 cup chiffonade fresh basil leaves In a large pot of boiling slated water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. (Don't substitute frozen corn; it doesn't have the texture or flavor needed)