Breakfast: August 2012 Archives

• Try cutting it off the cob, puree in the blender and then add to polenta for an intense corn flavor
• Mix kernels into vanilla ice cream for an interesting twist
• Grill, but add a few lemon verbena leaves inside the husk
• Save the cobs (after the kernels have been cut off) and simmer in water for 20 minutes for an awesome corn stock - use as a base for soups or even risotto
• Add to pancake or muffin batters

Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.