Grilled Corn Salad

The first time I made this corn I wanted to hide in the closet with a spoon and eat the entire bowl. It's that good. A few hints to made the process easier: After the corn has cooled a bit cut off the bottom of the corn and hold it at the top (where all the silk is) and just shake until the corn falls out. It should come out clean without all the silky mess! When cutting the corn off the cob, turn a small dish upside down inside a large bowl. Sit the wide end of the corn on the inverted bowl and start cutting. If corn flies around it land inside the bowl! SOOOOO much easier. I know my hubby appreciates it because honestly I'm a huge mess in the kitchen, and he just goes right behind me and cleans it up. Trust me, I know how lucky I am! Now for the recipe. I hope you love it as much as I do! If you make it share the picture with  #thingsthatmakeyousayyum I can't wait to see how it turns out!

Grilled Corn Salad

• 8 - 10 ears of corn husks on (soaked in water for 30 min)
  
• 3 tbls butter
• Juice of 1 lime
• 2 tbls chopped, fresh cilantro
• 1/2 cup cotija cheese
• 1 tsp Salt or Tony Chachere's for a bit more flavor
• 1/2 tsp chili powder

Directions:

1. After soaking the corn, grill on medium high for about 20 minutes.
2. When the corn is cool enough to handle, remove the husks and cut the corn off the cob. (don't forget my special hints)
3. Saute in a pan over medium high heat  the butter, lime juice, cilantro, salt, pepper, chili powder, and chili pepper.
4. Pour the mixture over corn and stir to coat
5. Add the cotija cheese just before you are ready to serve.

Blueberry Pancakes

We live five minutes from a blueberry farm with the most delicious berries where we pick 7 pound buckets of berries at a time! Most of those berries are eaten by the handful, they're just so good! That was until the Food Network Magazine's Big Breakfast Issue showed up in my mailbox! I'm usually a waffle person, but these pancakes were perfect. Let me know what you think after you've tried them!

Fluffy Blueberry Pancakes
1 1/2 cups all purpose flour
3 tablespoons confectioner's sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/14 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 cup fresh  blueberries, or chocolate chips, or strawberries
butter and syrup for serving

1. whisk the flour, confectioner's sugar, baking powder, and salt in a large bowl. Whisk the milk, egg yolk, melted butter, and vanilla in a medium bowl until combined. In a separate large bowl beat the 3 eggs whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
2. Stir the milk mixture into the flour mixture with a rubber spatula until just combined. A few lumps are ok, Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined. Don't over mix.
3.Heat a griddle or non stick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is nicely browned, about 3 minutes. Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate and repeat with remaining batter, brushing the pan with more butter as necessary. This should make about 12 pancakes. Serve with butter and syrup.

Ready to devour! (extra dark ones are for my favorite taste tester!)

New things are on their way!