It’s corn season in my neck of the woods and since I believe in cooking healthy, fresh and budget friendly whenever possible, I try to blend seasonal vegetables and fruit with everyday staples for a twist on the basics.
When corn invades my local grocer’s bins I am a happy cook. It is pretty much perfect for any dish from soups to salads, and of course corn bread.
If you have never made corn bread from scratch I strongly suggest you check back with thetest kitchen in a few days because it is corn month and I have some amazing dishes from basic steamed corn with a topping to die for to corn dip and of course corn bread in the works.
I love eating corn fresh off the cob either steamed or grilled and since I found this topping to go along with it I am even more of a fan. It is a perfect blend of spicy and sour with the natural sweetness of the corn.
STEAMED CORN WITH PARMESAN CHEESE AND RED PEPPER FLAKES
4 ears of corn, cleaned and husks removed
1/2 cup of sour cream
1/2 cup of mayonnaise
1/2 cup of shredded parmesan cheese
2 tblsp red pepper flakes
juice of one lime
2 tblsp fresh cilantro chopped.
Mix all ingredients except the corn together in a bowl and set aside.
Add 2 cups of water into your Aroma rice cooker and set to steam for 15 minutes. Add the corn and let steam.
When corn is done, remove from rice cooker and spread with the topping mixture.