Pool Days

I was sitting in our backyard a couple weeks ago (It was 85 degrees in the sun!) staring at our swimming pool thinking how weird it was to have it be that warmth with no leaves on the trees and our pool not up and running. When we bought our house, we weren't looking for a pool, but we were thrilled to have it as "icing on the cake" to the home we fell in love with. And believe me, a year later when I was hugely pregnant w/ Alex in the heat of summer, I was so happy we had it! So as I was sitting there day dreaming of pool parties gone by, it got me to thinking of new foods I could serve for our next one, even if it is a couple months from now. Corn on the cob is always such a hit at backyard barbecues, but I think it can be a little awkward to eat while balancing your plate in your lap, and it could be jazzed up a little. That's when I thought of this. First off, cutting the cobs in half, for smaller, easier to handle portions (especially for kids) and two, adding a topping to it. Or even offering a topping on the side to be sprinkled on top, if your guests desire. Plus, if you want to make them when corn isn't in season, you can always buy the mini frozen cobs, which is actually what I had on hand. I can see it now: A group of our closest family and friends, gathered around our backyard, splashing in the pool, Adam manning the grill, and a huge spread of burgers, hot dogs and all those summer time favorites alongside a big platter of these! But since we have to wait a tad longer for those parties, these would also make a great addition to your Easter meal, especially if you are entertaining a crowd; much easier to handle while hunting all those eggs!!!

Mini Parmesan Corn
Makes 6 mini ears
6 mini ears of corn (or 3 large cut in half)
6 TBS butter, melted
4 TBS Parmesan cheese
4 tsp dried parsley
Salt to taste

Bring a large pot of water to a boil. Add corn and cook until fork tender, about 6 minutes. Remove and drain well. Combine cheese and parsley, mix well. While corn is still hot, using a pastry brush, coat each ear of corn w/ butter and sprinkle w/ topping. Let stand about 1 minute so topping "sticks."

Shared on Amee's Savory Dish Mar. 30, 2012
Shared on The Country Cook Mar. 30, 2012 
Shared on Six Sisters' Stuff Mar. 31, 2012 
Shared on Around My Family Table Mar. 31, 2012 
Shared on Make Ahead Meals Apr. 2, 2012

Corn at Very Good Recipes
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