Tag Archives: corn



I’ve been thinking a lot about traditions lately as we’re entering the holiday season.  I want something more for myself and my family when we celebrate in this pre-Advent & Advent season.  I desire to know Jesus more deeply.  To know of his surpassing love for me.  To know this tattered story of a peasant boy born King of the Universe.  And even more, I desire for my girls to fall in love with this story with a newness coming out each time they hear it.


Not only that, but I desire for our family to work together towards a bigger goal in our lives.  It’s too easy to get in ruts and walk through our life putting out the flames, while losing sight of the whole picture.  I want my girls to dream big and look out for the grandiose.  I want our family to be apart of something bigger than ourselves as well, because we truly cannot be sustained on what “seems” fulfilling while it slowly sucks us dry leaving us a barren wasteland.  And this is part of why traditions are so important to me.


It’s a way to enable us as individuals, as a family and as members of the greater community to reflect, renew and reconnect with what’s valuable and life-breathing.  And in order for us to create and follow through on traditions, we have been creating a family mission statement to know where we as a family are headed (and where we’d like to go).  It helps us not only to stay on course, but to know which course is ours to stay on.  What are some ways your family has created traditions?  How have you gone about in creating traditions?  What traditions have you carried over from your family of origin to your family?

One of our Fall traditions is to usher it in by going to the Pumpkin Patch, eat some homemade chili & cornbread, drink some warm apple cider and watch Charlie Brown’s Great Pumpkin.  As our children our young (almost one year & 3 years), it is a bit counterproductive to focus too much on the “deep” aspects of traditions.  Instead, we focus on simplicity at this age, while still giving thanks to God.  I believe in slowly building it up for them.  And if you’re looking for a great corn bread recipe, then you should try this Firecracker Cornbread.



Feta-Mint Corn on the Cob

IMG_3250I forgot to take a picture until after it was already packaged up.

As an Arizonian native, summertime rings a different tune than the one Washingtonians hear. We hear temperatures in the 100 degree range, skin melting off when you run across the blacktop, air conditioner is a way of life and the life of a vampire sounds appealing (not the blood sucking part, just the coming out after dark).

However, there are certain tunes that ring true whether in Washington or Arizona during the summertime. Swimming, even if the temperature of a pool in AZ is in the mid 80s come noon. Watermelon, it is one of those refreshing, cool, crisp fruits that make a summer evening complete. And corn on the cob. It’s a summertime icon as far as I’m concerned. I prefer the traditional “cook it in a big pot of boiling water” method over grilling any day of the week. And keep it simple by smothering butter over the kernels & sprinkling salt on top. Makes my mouth water just thinking about it.
Then, there is the way in which one eats it. I never thought much about it before I married Ben and observed how he ate his corn on the cob. It’s borderline blasphemy. I will eat it right to the core–leaving no trace of a kernel in sight. I’m the same way with oranges (eat it to the pith) and melons (to the rind). So the first time we were eating corn on the cob after being married I noticed that he still had chunks of kernels left on. I couldn’t bear it and then did what any self-respecting wife would do…I ate the rest of his corn on the cob.
I know I’ve lost some of you about now, because you’re probably thoroughly disgusted that I ate and sucked off the rest of my husband’s chewed on cob; but, all I have to say is I was preparing myself for motherhood (not for the faint of stomach).

Well, back to the point of the Feta-Mint Corn on the Cob. While we were at the cabin last week I came across this recipe in my Gourmet magazine and thought it would be nice to branch outside of the typical butter & salt. Plus, I had this wonderful feta cheese from the Farmer’s Market and some fresh mint from my house. And I must say it was wonderful!


Corn on the Cob with Mint-Feta Butter (printable recipe)

Recipe from Gourmet Magazine. When you make it (as I know you will), there is no way around getting messy. So, fully embrace it and make sure you go to the bottom of the bowl with your cob and scoop out the buttery, salty cheese goodness with complete abandon.


1/2 stick unsalted butter, softened
7 oz feta, finely crumbled (1 1/2 cups) **I had a bit less and it was fine
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Directions: Stir together butter, feta, mint, and a rounded 1/2 tsp salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
**Mint-feta butter can be made 2 days ahead and chilled.