Bacon, Peanut Butter Banana Cookies – Inspired by the Magical Bakery Mystery Series by Bailey Cates.
Early on during the pandemic, I had a difficult time reading. I just couldn’t keep my attention on any book, and everything seemed stressful. After a few months went by, I realized that Bailey Cates latest Magical Bakery series book was out. Her books are always uplifting, and inspiring. They are never too dark, or heavy, just good clean reading that always allow my mind to let go of it’s burdens and get lost in the fantasy of the magical Honeybee Bakery .
These are inspired by Schwans Signature™ Raspberry white chocolate Scones. I added the lime!
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 Raspberry Lime White Chocolate Scones!
Just try this Rustic Charred Corn. It’s grilled corn-on-the-cobb with lime, cumin & mayo. Even if you don’t like mayonnaise, you’ll love this corn! Ok if you really, really don’t like mayo just use a little olive oil!
When it’s not great grilling weather I’ll use frozen corn and my cast iron skillet.
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, rustic charred corn recipe with mayo, lime and cumin, you will never want plain corn with butter again! It MIGHT even be a little healthier than smothering corn with butter. Grill it, or microwave it until it’s almost done, then char it in a cast iron pan!
Remember to rate the recipe, or comment and like below! If you love Hope’s Rustic Charred Corn, try it served up with this cilantro lime shrimp skillet!
Hope’s Rustic Charred Corn
ebookfoodie
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. I like mayo made with olive oil like Krafts.
1limezested and cut in half
¼tspcuminoptional, but sooo good! I like roasted cumin, like McCormic
1tbspwater
salt & pepperoptional -mayo, cumin, and lime are really all it needs!
Instructions
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
Zest the lime and add as much as you would like to the corn
Squeeze half the lime over the corn
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!
Notes
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 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 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!
