There’s nothing as sweet and satisfying as summer corn-on-the-cob!
The Smell of Fresh Corn!
When I close my eyes, shuck fresh corn-on-the-cob, and take a big whiff — I am transported back to southeastern Pennsylvania where my family used to buy 12 ears for about 3 bucks from a local farm. It’s funny because most people would say that corn has a mild odor and maybe it does; but, the memories it stirs in me are clear and sweet!
The Nutrition of Fresh Corn!
Corn-on-the-cob is what’s called a starchy vegetable. That means most of its calories come from starch which is a type of carbohydrate. Great nutrition, yes, yet starchy in texture. One ear of corn without butter is about 80 calories, 17 grams carbohydrates, and 3 grams protein. Here is the Nutrition Facts label on corn, along with fun facts about cooking & freezing it off-the-cob, and 2 recipes!
Ana Ruth’s Fresh Corn Pancakes Recipe!
Blend all together at the low speed of your blender: 3-1/2 cups fresh corn off-the-cob (4 large ears;) 1/4 cup canola oil; 2 eggs; 1/4 cup honey; 1 cup flour; 1/3 cup plain yogurt; 1 teaspoon vanilla.
Cook pancakes in a flat pan with a little butter to prevent sticking. On medium heat, cook on side 1, about 4-5 minutes until bubbles form all over the surface. Turn over and cook on side 2, about 4-5 minutes. Check for a nice golden, brown color on both sides before turning pancakes.
In-Season and Homemade!
When you’re trying to put together a meal plan for dinner, think about what’s in-season and how to make it homemade. If you try the fresh corn pancakes recipe above, you’ll taste a corn flavor like never before. For daily tips and handy homemade recipes, like my facebook page today!
Have you tried a Breakfast-for-Dinner meal with your family?