I’m pretty wild about my Quick Corn & Bell Pepper Maque Choux, and I hope you’ll be, too. It’s got to be the perfect end of summer dish; a great transition into the heavier, comfort foods of fall.
Do y’all remember back in the day when all we did for our corn on the cob was simmer it in a big ol’ pot of boiling water? And I still do that sometimes (and purists swear by it) but there are so many other options. Case in point: Oven Roasted Sweet Corn.
So have you guys been getting some incredible corn this year? I have been so blessed to be able to participate in some of our local Food Fairs and last week there was a lot of corn! So expect more corn recipes coming up. In the meantime, yanno it’s so hot and I’ve been grilling a lot so it was inevitable, amirite? I had to post my Best Grilled Sweet Corn.
Sometimes I think a bell pepper can be stuffed with just about anything but I gotta tell you these easy Southwestern Stuffed Peppers are really a standout. They have the fun flavor of tacos but are fresher, lighter, and lower carb, and can I just say, stuffed with mostly pantry ingredients? And cheese. And ground beef, chicken or turkey (or just go vegetarian.) And then, well, more cheese.
I gotta tell you guys sumpin. See, I live in Minnesota but grew up in Iowa. So I know corn! But what are you gonna do when you *need* corn and you can’t wait for those magical days in late summer to get your fix? Maybe you want corn and you can’t get that perfect ins season corn? Maybe the corn you have isn’t quite at its peak or you left it to sit just a bit too long? Or the packages of corn you bought didn’t quite live up to expectations? That’s when a recipe like this Sweet Corn in Milk & Butter is going to shine!