3 delicious ways to cook sweet corn and exciting news!
POSTED ON September 7, 2014
If you follow me on instagram you’ll know that I post weekly recipes on the Food Network’s Healthy Eats blog. Since corn season is still in full force where I live I wanted to share these delicious ways you can enjoy it before it’s gone and you have to wait until next summer to make them.
Included in this group of recipes is my latest favorite soup: creamy sweet corn made with Kaffir lime leaves and coconut oil, giving it a distinct, yet subtle Thai twist. With or without the chili, it’s one of those winning flavor combinations that you can’t get enough of.
If you’ve been reading my blog for a while you’ll know how much I love steamed sweet corn with umeboshi plums. The tangy salty flavor of umeboshi combined with juicy sweet corn is a taste sensation; in fact, it’s so good that you’ll never miss the butter! Naturally fermented umeboshi has an alkalizing effect and has been used to detoxify, improve digestion, relieve nausea and prevent fatigue for hundreds of years in Japan. Due to all these properties, it is also great for hangovers. Get the recipes here.
I’m excited to announce that I will be launching my new website (!!) in the next week or so. The beautiful new site is designed by Stephen Johnson (who also designed and art directed my cookbook, and took this pretty picture!) is a marriage of my website and my blog. Soon everything will be under amychaplin.com. You will still receive recipes as they are posted, so you don’t need to do a thing!
Stay tuned and in the meantime click here for the recipes!