CHILDREN’S RECIPE: Multigrain Corn Pancakes with Kettle Corn Sunflower Butter
Ingredients:
2 cups Multigrain Complete Pancake Mix
½ cup Soda Water
1 cup Corn
4 oz Butter
1 tsp Dark Brown Sugar
Pinch of Cinnamon
Heavy Pinch of Coarse Salt
Method of Preparation:
Make Sunflower Butter for pancakes and garnish, whip butter with, coarse salt and brown sugar. Sauté corn in a pan with a bit of sunflower butter season with cinnamon, salt and brown sugar. Butter for garnish. Make pancakes per box instructions, use soda water instead of water. Add sautéed corn. Stack pancakes, garnish with Kettle Corn Sunflower Butter and maple syrup.
FAMILY RECIPE: Grilled Corn, Shrimp and Edamame Salsa
Ingredients:
3 ears Corn, unshucked
1 Sweet Onion, peeled and minced
1 Poblano Pepper, roasted and diced
1 Red Pepper, roasted and diced
2 cups Edamame, blanched
¼ cup Extra Virgin Olive Oil
2 tbsp Lemon Juice
3 tbsp Sherry Vinegar
1 tsp Smoked Paprika
½ tsp Cumin, ground and toasted
3 sprigs Parsley, chopped
Pinch of Salt, Pepper
2 cups Shrimp, cooked
Method of Preparation:
Place corn on a hot grill and cook on all sides. Allow cooling, shuck and cut off the cob. Toss with remaining ingredients. Serve at room temperature.