Corn is a staple in our homes during the summer. Corn on the cobb is such an easy side dish that is rich in fiber. Did you know that you can throw an unshucked cob of corn in the microwave for a couple minutes and it will come out ready to eat?

Tomato and Corn Pastry Bites


  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 cup fresh corn
  • 3 teaspoon garlic powder
  • 1/2 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/3 teaspoon pepper
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup crumbled goat cheese
  • 1/2 cup shredded provolone cheese
  • 3 tablespoons minced fresh basil


  • Preheat oven to 375 degrees Fahrenheit. 
  • In a large skillet, heat oil over medium heat. Add and cook the onion while stirring frequently until tender and transparent (about 5 minutes). Stir in corn, garlic powder, parsley, salt and pepper. Cook until corn is tender (about 2 minutes). Remove from heat.
  • Unfold puff pastry sheets. Using a floured 4-in. round cookie cutter, cut 4 circles in each sheet; place on parchment-lined baking sheets. Whisk together egg and water; brush over pastries. Spoon 2 tablespoons of the corn mixture onto each circle. Top with tomatoes and cheeses.
  • Bake until golden brown and cheese is melted (about 20 minutes). 
  • Top with basil and maybe some balsamic dressing. Makes 8. Enjoy!

Pesto-Corn Grilled Peppers


  • 1/2 cup plus 2 tsp olive oil, divided
  • 3/4 cup grated Parmesan cheese
  • 2 cups of basil leaves
  • 2 tbsp sunflower kernels or walnuts
  • 4 garlic cloves
  • 1/2 cup finely chopped red pepper
  • 4 cups fresh or frozen corn, thawed
  • 4 medium red, yellow, or green peppers
  • Optional: hot sauce; 1/4 cup shredded Parmesan cheese


  • For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels, and garlic in a blender; cover and process until blended
  • In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper and cook until tender. Add corn and pesto; heat thoroughly.
  • Half the peppers lengthwise; remove seed. Grill peppers; covered over medium heat with the cut side down for 8 minutes. Flip the peppers and fill with corn mixture. Grill for 4-6 minutes longer or until tender.
  • Top with extra cheese or hot sauce. Makes 8. Enjoy!

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