Another year, another garage sale.
We all survived the 7th Annual Event this weekend.
It was a success. And super fun ~ prancercising anyone?
Speaking of success, I dabbled in a corn on the cob recipe recently. We liked it so much, that I decided to branch out and try my own concoction for corn on the cob.
I had leftover stuffing for those peppers I made last week. And I thought, "I wonder if that cream cheese mixture would be good on roasted corn?"
So I gave it a shot.
And yes! Yes, that cream cheese mixture WAS good on roasted corn.
Cilantro Lime Roasted Corn
(for the grill)
ears of corn (up to 6)
4 oz. cream cheese (softened)
1/4 cup chopped cilantro
1/8 cup crumbled feta
2 teas. lime juice
1 teas. cumin
1/4 teas. garlic salt
butter, salt, and pepper
In a medium sized bowl, mix the softened cream cheese with the cumin and garlic salt. Add the lime juice and feta. Finally, stir in the cilantro. Set aside.
Brush corn with butter, salt, and pepper. Wrap ears in foil. Roast on the grill (top rack) for 15-20 minutes, turning the corn every five minutes. When corn is done, remove from the grill and carefully open the foil, letting the steam out. Let the corn cool for about two minutes. Using a butter knife, spread the cream cheese mixture on the corn. Chow down immediately.
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If you have leftover cream cheese, use it as a veggie dip. Or stuff some peppers.
Looks like I'm making a dent in my summer list.
Still haven't re-cleaned the special room though.
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