Monday, July 20, 2009

Roasted Saunderskill Corn with Scallops & Mushrooms

I love corn & scallops, it makes me think of summer. SO this last week I bought some super sweet corn from Saunderskill Farm at the Ellenville Farmers Market. I ate about 5 ears of raw corn before they made in into the Aroma Thyme Kitchen.

Tips for roasting corn:
Husk and coat with sunflower oil and cook slow on a grill.
Or roast in an oven with the husk on.

Cut corn off of ears and enjoy in a salsa, salad or by itself.

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