My palate and my table are in a state of Corn Utopia this week~ a place where these little kernels are bursting with the sweet flavor of summer.
I borrowed my mother-in-law’s Fitz and Floyd Corn Pitcher, Salt & Pepper Shakers and last but not least, Butter Dish, for summer’s sweetest vegetable~ and the essence of the season~ at its peak of flavor & availability now.
I picked maize-colored placemats with a kernel-like texture at Kohl’s and shucked napkins from the shelves at Beth Bath & Beyond~
Corn on the Cob Cupcakes~ directions and video courtesy Hello Cupcake~
Jelly Belly corn kernels and Laffy Taffy banana-flavored butter pats, complete with black sparkling sugar masquerading as pepper!
A-maize-ing corn facts~
The average ear of corn has 800 kernels, arranged in 16 rows.
There is one piece of silk for each kernel~ (I had no idea but I can believe it :-)
A bushel of corn contains about 27,000 kernels.
Each tassel on a corn plant releases as many as 5 million grains of pollen.
Corn is an ingredient in more than 3,000 grocery products.
One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.
Tomato, Basil Pesto & Corn Pizza~ courtesy of Mother Nature’s bounty and bumper crop of basil & tomatoes, recipe courtesy Southern Living.
Tomato, Basil Pesto, and Corn Pizza
3 small tomatoes, sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 (14-oz.) package prebaked Italian pizza crust (like Boboli)
1/3 cup refrigerated pesto
1/2 cup fresh corn kernels (1 medium-size ear of fresh corn yields about 1⁄2 cup kernels)
1/4 cup grated Parmesan cheese
1 teaspoon sugar
8 ounces fresh mozzarella, sliced
3 tablespoons fresh whole or torn basil leaves
1. Preheat oven to 450°. Place tomato slices on paper towels. Sprinkle with salt and pepper; let stand 20 minutes.
2. Place pizza crust on a parchment paper-lined baking sheet; spread with pesto. Stir together corn, Parmesan, and sugar. Top pizza with corn mixture, tomatoes, and mozzarella slices.
3. Bake at 450° for 14 minutes or until cheese is melted and golden. Remove from oven, and top with basil leaves.
A trio of summer flavors
served up in every slice!