I Love Corn on the Cob

(I had initially made this post for my coupon site but since I print out my personal blog at the end of the year, I wanted to make sure I documented my cooking tips and recipes.)

This week at Foley's Produce Yakima Kandy Corn is 10/$1.00 and it is SweeeEEEET! I bought 10 on Saturday and we mowed through it like candy for dinner. Today I went back and bought 30 more to cook and put in the freezer.

Here is what I do with my corn:

Bring a large pot of water to a boil. Add corn and return to boil. Boil for 11 minutes and then throw into a cold water bath. When cool enough to handle, use a angel food cake or bundt pan, placing the corn upright in the middle. Slice the kernals off letting the pan catch them for easy containment. I seriously have a huge weakness for those strips of corn all sweet and warm and....strippy?! Could eat those all day. I am actually really angry with the corn gods that corn isn't better for you. I go bananas for really good corn on the cob.

Scoop into bags and label with the date. Lay flat in freezer for sweet corn all winter long.

My favorite recipe to use with corn is Taco Soup! It doesn't look gourmet but it will blow your mind!

Taco Soup

1 lb hamburger

taco seasoning to taste

2 cans black beans (or whatever bean you like)

28 oz can crushed tomatoes

3 cups fresh corn (or canned in a pinch)

sour cream and shredded cheese for garnish

Brown beef and then add taco seasoning. Add rest of ingredients and simmer. Garnish with sour cream and cheese. Eat with tortilla chips.

This pot of soup can sit on the stove all day, waiting for my hungry hungry hippos in the cold winter months. Soooooo good!