Eat, Read, and Be Mommy

Yes, I still have a book to review, but I couldn’t manage to fall asleep until 1-ish last night–or this morning, rather–and I’ve got the dreaded Tired Headache to show for it.  Britt and I did try a new recipe today, however, and if you bought 18 ears of corn or so at a farmstand the other day and your family didn’t actually eat it all for dinner that night, you might experiment with this Parmesan Cilantro Corn yourself.  We mostly followed the directions except for the cutting down of the pepper (for my sake), although we did have to supplement my leftover corn with some of her frozen corn to have enough.  (It was excellent frozen corn, so this was not at all a hardship.)  We also substituted evaporated milk for the cream (no surprise there), and we both thought it was pretty tasty.

One thing, though.  If you’re looking for a creamy, mild corn dish with notes of cilantro and hints of the other ingredients, this is perfect.  If you want a pop, add some cilantro lime vinaigrette (or perhaps some feta?  or just lime juice?) before eating.  Either way, this was a lovely addition to our lunch!