What to Eat This Week – Sweet Corn Season
We are in peak sweet corn season. Whether we’re just grilling it up alongside burgers and dogs, or carving it fresh off a cob to put into a tasty salad, sweet corn season is a treasure. We’re so lucky that many of our farmers sell sweet corn out of their farm stands, because that means we have the in with some of the tastiest corn in the north east of the United States.
A #summer of #sweetcorn for #WhatToEatThisWeek via @cabotcheese Click To TweetAs you’re thinking about #WhatToEatThisWeek, I hope there is corn in your future. And if you want a little extra help in coming up with more creative ways to use those golden kernels of joy, we’ve got a menu planner to set you on track. Tomatoes stuffed with a cheesy rice and corn, grilled summer pizzas – have you tried corn on your pizza? This is the week to start! – and a street-corn inspired grillable that’ll be perfect with you Saturday night grill-out. Plus a cool little homemade dessert to top the week off perfectly.
Cheers!
Monday
Corn and Rice Stuffed Baked Tomatoes
Ingredients
6 large tomatoes
1 cup hot cooked rice
1 cup corn kernels
2 tablespoons ranch dressing
2 teaspoons chili powder
2 teaspoons lime juice
1/4 teaspoon kosher salt
3 ounces shredded Cabot Habanero Cheddar or Pepper Jack cheese, divided (about ¾ cup)
Tuesday
Ingredients
1 teaspoon coarse kosher salt, plus more to taste
1 clove garlic, peeled and chopped
¼ cup Cabot Plain Lowfat Greek Yogurt
2 tablespoons extra-virgin olive oil, plus additional for oiling grill
2 tablespoons lemon juice
1½ teaspoon Italian Seasoning
½ teaspoon ground black pepper
1 pound boneless skinless chicken breasts
Wednesday
Cheesy Chicken Stuffed Eggplant
Ingredients
2 medium eggplants, sliced lengthwise
2 cloves garlic, thinly sliced
2-3 tablespoons extra virgin olive oil
Salt and pepper to taste
8 ounces cooked chicken breast, shredded
1/2 cup grape tomatoes, sliced in half
8-10 thin slices of Cabot Sharp Cheddar
2 green onions, sliced
Thursday
Ingredients
2 large vine-ripened tomatoes
1 pound homemade or store-bought pizza dough
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
8 ounces Cabot Mild Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Medium Cheddar, grated (about 2 cups)
1 tablespoon fresh thyme leaves
Friday
Grilled Tilapia Fillets in Corn Husks with Cheddar
Ingredients
4 ears fresh corn
Cotton string
2 tablespoons canola oil
1 medium onion, diced
2 fresh tomatoes, diced
1 cup (1-inch pieces) fresh okra or 1 cup frozen cut okra
Salt and ground black pepper to taste
4 (6-ounce) tilapia fillets
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)
Saturday
Ingredients
8 ears of sweet corn, shucked
4 tablespoons Cabot Salted Butter
8 tablespoons King Arthur Better Cheddar Cheese Powder
1 teaspoon salt
1 teaspoon ground black pepper
1 lime, sectioned
Ingredients
16 small (4-ounce) disposable cups
16 wooden popsicle/craft sticks
2 cups frozen strawberries, raspberries, blueberries, pineapple, mango, peaches or blackberries
1 cup Cabot  Vanilla Bean Lowfat Greek Yogurt or Cabot Strawberry Lowfat Greek Yogurt
½ cup (2 scoops) Whey Protein powder
ÂĽÂ cup sugar or sugar replacement (optional)
If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.
Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.
