Dilly Corn Recipes

CHEDDAR DILL CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

GRILLED CORN ON THE COB WITH DILL BUTTER

Steps:

• Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

DILLED CORN AND PEAS

Steps:

• Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.

GRILLED CORN WITH DILL

Steps:

• Place corn in a stockpot; cover with cold water. Soak 20 minutes; drain. Meanwhile, in a small bowl, beat remaining ingredients until blended., Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Spread corn with butter mixture. Rewrap corn in husks; secure with kitchen string., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Cut string and peel back husks.