FARM FRESH
FLAVOR It's the season of plenty right now! Gardens are full of home-grown produce and farmers markets are abundant in fresh veggies and fruit. Here are some recipes to use up all that garden flavor!
Mexican Corn on the Cob
Caprese Bruschetta
PHOTO BY HAILEY MINTON, RECIPE BY DONNICA MARTINEZ
PHOTO AND RECIPE BY MELISSA SPELTS
6 ears of corn Mayonnaise Sour cream Parmesan cheese Queso Fresco Chili powder or Tajin 1 Lime
This was such a yummy recipe. Ryan and I enjoyed every bite. I wish our kids liked tomatoes; I would make this recipe all of the time. It is so delicious and easy. I found this recipe at spendwithpennies.com
Grill or boil corn. Mix equal parts mayo and sour cream and either roll the corn in it or spread the mixture on the corn. Sprinkle on parmesan cheese. Crumble the queso fresco and sprinkle on the corn. Sprinkle on the chili powder or Tajin. Slice the lime into wedges and squeeze one wedge over each ear of corn.
3 large ripe tomatoes, chopped 8-oz mozzarella, cubed 10 medium basil leaves 1 clove garlic, minced 2 Tbsp fresh parsley, chopped 2 Tbsp extra virgin olive oil Salt & Pepper 1 baguette or Italian bread, sliced 1” thick 1 large clove fresh garlic, minced Mix tomatoes, basil, parsley, mozzarella, olive oil, garlic, and dash of salt and pepper. Allow to sit at room temperature while you prepare the bread. Place bread slices under a broiler for 1 to 2 minutes or until the bread is very lightly toasted. Optional: Immediately after removing bread from oven, rub the garlic cloves over each slice. (I didn’t do this.) Top the bread slices with ¼ cup of the tomato and mozzarella mixture.
28 syracuseconnection.com | August 2020
