thump. thump. thump. thumpity. thump….

 can you hear that?

I am all a twitter…

the goose bumps running up my arm are not just from the cooler air

as I enter the room..

it’s as if every nerve in my body can somehow sense…

the excitement swelling in me

as my feet slightly skip with giddy anticipation

this is my

happy place…

The Produce Section.

Is it possible that I am the only one?

Lately they are those large bins of unhusked corns

that have gotten my juices a rolling…

their piled high rustic beauty..

breathtaking

highlighted by the sheen of the haphazardly strewn of  silvery gossamer corn threads

whispers of skins left behind by their corn comrades

dutiful soldiers left behind…ripe for my picking.

The siren lure of these golden yellow ears,

with the promise of their sweet juicy crisp flavor,

has led to my current indulgence of buying bags full, every time I see them.

It helps that they are pennies on the dollar and also my daughters all time favorite vegetable.

However, I readily admit my obsession has led me to the necessity of finding

new recipes, that will dwindle my current stock sitting in my crisper drawer.

And as I comb through recipes new and old…

I go back to something that I see over and over again

the images of coated cheese corn…otherwise known as Mexican Corn.

The combination of the sweet corn with the tangy flavor

of the parmesan cheese mayo coating, is one 

that pleases every sweet & savory tastebud in my mouth.

Add the husky surprise flavor of some smoked paprika,

and your whole body will close it’s eyes…

and relish the flavors.

After a a few minor tweaks of a few recipes combined…

I give you my latest and new corn must make recipe.

In my house at least 2x a week

is what I like to call a Niblet Fiesta!

Here is a quicke instagram video I made

Mexican Corn on the Cob

This is a great new recipe for those dairy summer meals, it has literally become my side dish of choice. I love to serve it with a simple piece of grilled fish and tossed greens.

Ingredients:

3-4 fresh ears of cooked corn  boiled in hot water with a pinch of salt or cooked on the grill)

1/4 cup of mayonnaise

2 tsp. garlic powder

1 tsp. dried basil

1 cup fresh grated Parmesan cheese

smoked paprika or chili powder 

Directions:

In a small bowl, mix together the mayonnaise, garlic powder & dried basil.

Place one ear of cooked corn on a paper plate or plastic cutting board, and using a pastry brush, coat the entire ear of corn from top to bottom.

Then roll the coated corn in the grated parmesan, covering the whole ear entirely.

Sprinkle the paprika or chili powder over the coated corn and serve.

The post A Niblet Fiesta….Mexican Corn appeared first on the Patchke Princess.