I needed some lite reading, so I looked at the books I’ve read in my Kindle library. Coffee & Ghostsby Charity Tahmaseb brought a smile to my face. I don’t remember if BookBub, Riffle or Amazon referred it to me about a year ago, but knowing how much I love coffee, how could I go wrong with a book titled “Coffee & Ghosts?” Anyway, re-reading Coffee & Ghost’s is just what I needed.
They make a TON of coffee (and tea) in this book, and eat tons of buttermilk pancakes at the Springside Pancake House. I found myself inspired to make pancakes, but not just any pancakes, FLUFFY pancakes! Fluffy pancakes have been all over Pinterest lately. I like breakfast for dinner, but “husband” is not a fan. Too bad for him!
No Favorite FoodieBooks Friday this week. I’m so far behind in my reading, and I keep finding more & more new books that look good. So now I’m overwhelmed and have basically stopped reading altogether! I need to get out of this slump, but what can I do? I know, I’ll bake!
Sometimes you need something sweet, but not too sweet and these lovlies will hit the spot! Scones are basically a slightly sweet sort of biscuit. They don’t take long to whip up either. There are however, some tricks to keep them from melting and flattening in the oven. First, make sure your ingredients are cold! Use refrigerated butter. Second, after you cut your scones, pop them in the fridge or freezer for a good twenty minutes. That will keep them from flattening out like a chocolate chip cookie!
One of the first eBooks series I read was Fat Vampire. Honestly, I hadn’t picked up a book in YEARS. My friend told me about eBook design and I was like… “What the hell’s an eBook?” So, I started using my iPhone Books app and realized that I could adjust font size, screen color, and I could even change the FONT. Whaaaaaat!
It’s National Churro Day so if you’re looking for a fun, nutritional (ahem, cough, cough) churro recipe, try these Sweet Potato Churros! I originally posted about them on a FoodiEbook Friday, back in April when I had finished reading some Barbara O’Neal and Hailey Edwards books. They BOTH had delicious sounding churros in them. Here are the recipes I adapted my Sweet Potato Churroswith Caramel and Chocolate Sauce from. I used this recipe, halved, and swapped butternut squash with sweet potatoes (Butternut Churros) and this recipe halved, for Easy Caramel Sauce.
Some people really, really hate Mayonnaise. I started liking it only because my husband loves it and grew up with it. I grew up with Miracle Whip, and have been converted to a real mayo lover. My husband says, Miracle Whip is NOT MAYO, it’s SALAD DRESSING!!!
Once you have tried this easy charred corn recipe with lime and cumin, you will never want plain corn with butter again! It MIGHT even be a little healthier than smothering with butter.
Remember to rate the recipe, or comment and like below!
Hope’s Rustic Grilled Corn
Trust me, a little mayo, lime juice, zest, & a sprinkle of cumin and you'll have the best corn ever!
1.5tbmayonnaiseif you really don't like mayo, just use olive oil
1limezested and cut in half
¼tspcuminoptional, but sooo good!
salt & pepperoptional. Mayo, cumin and lime is really all it needs!
Place four shucked ears of corn on a large piece of foil. Large enough to wrap all four ears or two small packets of two ears. (You can skip the foil and cook it in cast iron, or even on the grill, but it may dry out a bit, so I recommend microwaving it in a covered dish first to pre cook it. Then char it for added flavor)
Rub mayo all over the ears of corn
Add lime zest to your liking and squeeze half a lime over the ears
Sprinkle the cumin and a little salt and pepper over the corn
Sprinkle about 1 tbsp of water over the corn
Wrap the corn up in the foil sealing the edges into a tight packet
Place foil packet on the hot grill and grill for five minutes.
Flip and grill for another five minutes in the foil.
After about five to seven minutes, open the package and check to see if all the mayo is melted. (It's steamy and not white anymore.) Remove the ears of corn and place directly on the grill and turn until you have tasty char to your liking! About another five minutes turning frequently. Keep an eye on it!
That's it! No butter, salt or anything needed!
This corn can be eaten right off the cob, or cut it off and add to tacos or salads. When Hope first made this corn I was secretly thinking how gross it was going to be, boy was I wrong! My husband requests this corn all summer long.I make it in the winter from frozen corn cobs. (I especially like Schwan’s frozen veggies in the hot summer. They come right to your door frozen solid!) I microwave instead of grilling for about 7 minutes, or until it’s cooked through. Then I char them right in my preheated cast iron skillet!TIP: You can tell corn is nice and juicy when you buy it by poking your fingernail (gross, I know) into a kernel. If it pops and is juicy and squirty (well that sounds appetizing, doesn’t it?) it’s going to be juicy!ANOTHER TIP: You don’t need the all the zest so freeze some and store it in the freezer to add a flavor bomb, or make Cilantro Lime Shrimp another time! I like to use a micro plane like this one. I don’t like the ones that scrape strips of zest off, like for cocktails… ONE MORE TIP: Just mix the mayo lime zest and cumin together and slather it on the the corn.If you like this recipe, please rate it yay or nay in the comments below! I’m curious who will try it with mayoYAYS!