Roasted Corn Salad

My mother-in-law brought over several ears of homegrown corn the other day, so I wanted to make something that would showcase the flavor of the corn and be something we don't eat on a regular basis. It tastes great, but be aware that the parmesan creates quite the aroma. This was super simple and makes a great side dish.

 

 

Roasted Corn Salad

Ingredients:

•       3 Medium Ears of Corn
•       1 1/2 Tbsp. Olive Oil
•       1/4 tsp. Salt
•       1/4 tsp. Pepper
•       1 Tbsp. Mayonnaise, at room temperature
•       1 1/2 Tbsp. Sour Cream, at room temperature
•       2 tsp. Fresh Lemon Juice
•       3 Tbsp. Grated Parmesan
•       Generous pinch of Cayenne

Directions:

•       Preheat oven to 400 degrees.
•       Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
• 
• Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.

 

•     Put the corn back into the bowl and stir in the mayonnaise, sour cream, lemon juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.
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Oatmeal Cookies with Chocolate Chips and Cranberries

After a long and unexpected hiatus I am back with a super simple cookie recipe. I like these when you need a break from regular old chocolate chip cookies. I was trying to explain to my husband that these are healthier than regular chocolate chip cookies because the butter is spread out between more cookies... makes sense right?!

Oatmeal Cookies with Chocolate Chips and Dried Cranberries

Yield: about 3 dozen

Ingredients:

·         2 Sticks Unsalted Butter, Softened

·         1 ¼ C. Packed Brown Sugar

·         ¾ C. Granulated Sugar

·         2 tsp. Vanilla Extract

·         2 Large Eggs

·         1 ½ C. Flour

·         ½ tsp. Baking Powder

·         ½ tsp. Salt

·         3 C. Old-Fashioned Oats, Uncooked

·         1 ½ C. Semi-sweet Chocolate Chips

·         1 ½ C. Dried Cranberries

Directions:

1.       Preheat oven to 350 degrees F.

2.       Beat butter, sugars, and vanilla on medium speed until creamy. Beat in eggs until light and fluffy.

3.       Mix in flour, baking powder, and salt on low speed until well blended. Stir in oats. Stir in chocolate chips. Stir in cranberries. Batter will be very thick and heavy.

4.       Form dough into 2-inch balls and place on ungreased baking sheet about 2 inches apart.

5.       Bake 15 to 18 minutes or until edges begin to turn golden brown and center still appears slightly soft. Let cool on cookie sheet 2 minutes. Move to wire rack, let cool.