Sweet and Easy Corn on the Cob for #FarmersMarketWeek
Welcome to #FarmersMarketWeek! We're taking the full week to share beautiful recipes with you inspired by ingredients that you can enjoy at your local Farmer's Markets; and this is the perfect time of year to really let the fresh fruits and veggies shine. There are some beautiful ingredients I have been picking up each week at our local markets and farms, and I can't wait to see what the other participating bloggers are serving up for inspiration!
Friday’s Farmers Market Week Recipes
- Basil Peach Crumble Cups by Our Sutton Place
- Cherry Rhubarb Pie by Hezzi-D's Books and Cooks
- Easy Dill Pickles by Palatable Pastime
- Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
- Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen's Kitchen Stories
- Parsley and Sage Walnut Pesto by Savory Moments
- Peach Panzanella Salad by Kate's Recipe Box
- Peachy Blueberry Icebox Cake by The Freshman Cook
- Ratatouille by A Day in the Life on the Farm
- Roasted Pepper Salad by Jolene's Recipe Journal
- Spicy Mango Salsa by Intelligent Domestications
- Sweet and Easy Corn on the Cob by Making Miracles
- Three Cheese Zucchini Boats by Blogghetti
- Watermelon Sparkling Frosé by A Kitchen Hoor's Adventures
When we went strawberry picking a little while ago and they had a lovely market stand at check out, so of course we had to grab some other produce and a couple of their sauces too! This beautiful corn was one of the things we grabbed on our way out.
This is a simple update to a basic boiled corn recipe that adds a touch of extra sweetness to your finished corn! It was a easy variation on a classic - and the corn really did come out perfect. We enjoyed these tender ears of corn alongside some super sticky Peach BBQ Baked Chicken Legs!
Sweet and Easy Corn on the Cob
4-6 ears of corn, silk and husk removed
2 TBS granulated sugar
1 TBS lemon juice
- Fill a large pot with water (enough to cover the corn once added), and add in the sugar and lemon juice.
- Bring to a boil and simmer the corn on low for about 10-12 minutes until cooked through.
- Drain, and serve with butter and salt if desired (but we didn't think it needed it)!
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