Here’s another thing you may not know about me. I have this thing about magazines. The “thing” is more like an issue. Not an issue like in a magazine issue or an issue of a magazine…..it’s a real “ISSUE”. You see….I like “fresh” magazines. What I mean by that is……they need to be untouched by human hands.
I’m weird right? ….is there anyone out there that has the same ISSUES as me? There must be.
I prefer subscription to the ones on the news stand. That way I’m certain that NO ONE has touched it, flipped through it and basically bent the pages before I had a chance to look at it. A FRESH copy is always in the back of all the rest of the copies. Smooth, clean and MINE.
Better yet, how about a shrink wrapped one that is delivered straight to your mailbox? Oh ya. That’s about as pristine as they get. When my Martha Stewart Living mag arrived the other day the front cover spoke to me.
Yes, the corn whispered in my ear and said “you must recreate me” – with a few of my own twists and turns. The original recipe included some pretty fancy looking Indian Corn and I couldn’t get a hold of that around here so I substituted a combo of ketchup chips and parm to give it a redish hue. The chips actually gave it a unique flavour coupled with corn….but then again….I could eat chips with ANYTHING. Can’t find ketchup chips where you live? You can use any flavour!
- 5 - 6 fresh corn on the cob, (leave them in the husk)
- 1 cup grated parmesan cheese
- 2 cups ketchup chips, pulsed in a food processor (you can use any flavour chips)
- fresh cilantro
- salt & pepper
- mayo or butter
- 5 slices cooked turkey bacon or regular bacon - broken into small pieces
- Grill corn for about 15 to 20 minutes, turning it every 5 minutes
- Peel back husk and grill for another 5 minutes just to char the kernels a bit
- In shallow dishes set up your toppings
- Parm and Ketchup chips
- Mayo or butter
- Take your cobs and coat with either mayo or butter, then sprinkle with parm or parm ketchup mix.
- Season to taste with salt and pepper
- Garnish with cilantro and bacon bits.