A lovely summer evening - one of the few that we have had this season - the perfect backdrop to another BITE. As host, I selected sweetcorn as our theme. We have truly delicious sweetcorn here in Central New York, even though it is still a bit early in the season to get the very best. I chose to do a recipe that I have done before, which is a departure from how we usually do things. I have made Charred Sweetcorn Crepes in the past, and just loved them.
|A terrifically easy way to cut the corn off of the cob.|
|~blended into the crepe batter~|
|~into a non-stick skillet (with a generous amount of melted butter)~|
|Achieving a thin coating of batter, and then successfully flipping the crepe - the two biggest challenges - numerous failures that I simply had to eat - oh woe is me........|
Now on to the remainder of the meal, including what I intended to do with the crepes! Tierney arrived with our appetizer - Mexican Street Corn Salad with a few modifications - including the addition of shrimp! This was served with chips and was scrumptious!
|Chris brought side-dishes - also Mexican Street Corn Salad, which was a spicier variation of Tierney's dish, and Grandmother's Buttermilk Cornbread - sweet and moist!|
|Lastly was Ellen's Sweetcorn Pound Cake with Honey Whipped Cream! So delicious, and honey in whipped cream is wonderful!|