I’m sure you’re getting tired of hearing this, but I love corn! So good, you can eat it straight off the cob!

This week, I was feeling fairly creative but I wanted to keep it simple. I ended preparing corn 3 different ways for 3 different courses. (4 ways if you count the corn tortilla chips, but I didn’t really make those =p)

Appetizer: Corn and Crab Dip w/ Corn Tortilla Chips – Corn Kernels



Sauteed some corn and lump crab and then mixed it up with Parmesan and cream cheese.

Main Course: Corn Off-the-Cob Salad w/ Butter Garlic Tilapia – Roasted Corn



I roasted the corn straight in the husk.

Dessert: Chocolate/Peanut Butter Covered Popcorn! – Popped I guess



Melted chocolate chips and peanut butter together and mixed it up with some popcorn.

I had a lot of fun coming up with the dishes for this theme.

Dip

1 cup Lump Crab

1 cup Corn Kernels

8 oz. Cream Cheese

I added some of the roasted onions I had made for the salad below.

tossed in some Parmesan Cheese

some Old Bay

Saute the corn, crab and some Old Bay. Mix everything together. Bake at 350 for 30 minutes or so.

Main Course

1-2 Corn on the Cob

1.5 cups of chopped Tomato

1 Avocado

chopped roasted onion

1 Lime

Roasted corn in husk at 350 for 30 minutes. I roasted the onion here too at the same time, then let it sit longer as I took the corn out and prepped everything else. Mix everything together. Juice lime over it all and mix again.

Dessert – I basically followed this recipe but toned it down a little cause I just used a bag of popcorn. And really only sprinkled some powdered sugar on top.