Thursday, August 11, 2011

Steamed Corn with Lime-Jalapeno Mayo, and Panko-Topped Heirloom Tomato

Tuesday night presented a problem for us: We had no idea what to eat. On Monday, I mentioned that I didn't feel like de-cobbing a few ears of corn and freezing it.

Suddenly, an idea. Street corn! Delicious, yes, but not filling enough for a full meal. But then Melissa thought to pull up an heirloom Purple Cherokee tomato from our garden and suddenly we had dinner. The corn would wade in a lime-pickled jalapeno mayo while the tomato would be sliced into half-inch slices and topped with panko that was seasoned and then mixed with some Parmesan.

That was a good meal.

Panko-Topped Heirloom Tomato
(serves 4)
1 heirloom tomato, sliced into thick slices
3/4 cup panko
1 tablespoon butter
1/2 cup grated Parmesan
garlic powder
Penzey's pasta sprinkle

1. Salt and pepper the slices of the tomato.

2. Toast the panko in butter in a small pan. Add the Parmesan, garlic powder, pasta sprinkle, salt and pepper to the panko to taste. Liberally top the tomato slices with the panko mixture.

Steamed Corn with Lime-Jalapeno Mayo
6 to 8 ears corn, cleaned
1 teaspoon chopped pickled jalapenos
1 cup mayo
1 green onion, sliced
1/2 lime, juiced
cayenne pepper

1. Steam the corn. Meanwhile, prepare the mayo and mix together the jalapenos, mayo, green onion, lime juice and salt.

2. Spread the mayo mixture on the corn liberally. Top with cayenne to taste.

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