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I created this sinfully rich and utterly delectable corn off the cob recipe fifteen years ago to accompany a Labor Day lobster bake my aunt and uncle were hosting at their Cape Cod home. I change the recipe a bit from time to time how many internet gambling sites will sometimes use lighter panko bread crumbs in place of the buttery and oh-so-New Englandy Ritz cracker crumbs.
You must be logged in to post a comment. Instructions Place the sun-dried tomatoes and dried porcini mushrooms in 2 separate small saucepans. Add water to each pan to cover the sun-dried tomatoes and mushrooms by a couple of inches and let come just to a boil over medium-high heat.
Knline the heat to medium-low and let the tomatoes and mushrooms simmer until nicely plumped, roulette 10 minutes. Remove the pans from the heat and set them aside. Discard these strips of husk. Carefully peel back the remaining husks, keeping onkine attached to the stem teetotum gambling ball of the cobs.
Snap the stem ends off the cobs, making sure to keep the husks online roulette welcome bonus at that end. Remove and discard the corn silk clinging to the kernels and husks. Arrange canoes on a large baking sheet. Roulehte the corn kernels from the ears, discarding the cobs and setting the kernels aside. Drain the sun-dried tomatoes and porcini mushrooms, coarsely mince each, and set them aside.
Heat 3 tablespoons of the olive oil in a large skillet online roulette welcome bonus medium heat. Add the onion and cook until softened, about 7 minutes. Add the scallions and cook until softened, about 3 minutes.
Stir in the corn kernels, sun-dried tomatoes, and porcini mushrooms, and cook until the corn is crisp-tender, about block gambling minutes, stirring occasionally.
Remove the skillet from the heat. Stir the mascarpone and Monterey Jack into the corn mixture, folding gently but thoroughly. Add the basil and season the filling with salt and pepper to taste. Spoon the filling carefully into the prepared husks, dividing it equally among them. Combine the Ritz cracker crumbs or panko crumbs with the remaining 1 tablespoon of olive oil and sprinkle this mixture lightly over the top of each canoe.
The corn canoes may be prepared to this point and refrigerated, loosely covered with plastic wrap, for up to 12 hours before baking. Bring to room temperature before continuing with the recipe. Bake the corn canoes until the husks are slightly charred and the filling is piping hot, 25 to online roulette welcome bonus minutes. Serve the corn canoes hot.
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