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Corn is Available:
Fresh in Summertime.
How Does it Grow:
Corn grows on a stalk in the garden.
What to Look for When Buying:
Pick ears of corn with yellow or white niblets and inspect each ear
of corn before buying. Avoid any corn that has dark spots,
Store in fridge until ready to use.
How to Cook:
Remove husks and silks off corn cob and boil 5-8 minutes in a large
pot of water. You can also grill corn in their husks for several
minutes on an outdoor grill.
Corn is high in Vitamin B, Fiber, Vitamin C and thiamin.
2 Cups fresh or frozen corn
1/2 package of cream cheese
2 Tablespoons butter or margarine
1 Tablespoon sugar
1/2 teaspoon salt
In a saucepan, combine all ingredients and bring to a boil. Reduce
heat and simmer uncovered for 6-8 minutes.
3 Cup milk
6-8 slices bacon fried, optional
2 cans creamed corn or fresh corn
on the cob cooked and cut off cob about 3-4 Cups
2 Cup potatoes, peeled, boiled, cubed
1 teaspoon salt
½ Cup shredded cheese
Cook potatoes in boiling water until tender. Fry bacon in microwave
or in skillet. In large pan add milk, corn, cooked potatoes and
salt. Cook until corn is tender or soup is heated through. Season
with pepper. Spoon into serving bowls. Sprinkle each helping with
cheese and bacon.
6 to 8 ears of corn, husks and silk removed, trimmed
1/2 cup butter, softened
3 tablespoons Parmesan cheese
1/2 teaspoon salt
pepper to taste
Mix butter, cheese, salt and pepper in bowl. Roll each corn cob in
butter mixture and wrap in tin foil. Have an adult grill for 15
Spicy BBQ Corn
8 ears of corn, husked and cleaned
1 stick of butter, melted
2 tbsp spicy barbecue sauce
Set the grill temperature to medium high.
Wrap each ear of corn tightly in aluminum foil.
Place the wrapped corn on the grill and cook 18 minutes, turning
Remove the corn and unwrap.
Place the melted butter into a small mixing bowl.
Whisk the barbecue sauce into the butter.
Use a pastry brush and brush each ear of corn with the barbecue
butter mixture being sure to cover the whole ear of corn.
Makes 8 servings