Summer means something a little different to everyone. We all have our own favorite warm weather meals, dinnertime rituals, and memories of summer's past.
To me, summertime is the memory of eating dinner on my family's deck. Sitting there, for what seemed to be hours, talking about our days and munching on the various items made on our grill. Herb and olive oil roasted potatoes and grilled veggies would fill my plate. I always struggled to stuff the last few bites into my belly, but I always managed.
But, perhaps, one of my most vivid and favorite memories of summer's past was one when I was no more than six or seven years old. I was sitting on my aunt's deck with my mom at what I must assume was a summer party. My two front teeth were both missing at the time, which made food very difficult to chew properly. My mom sat there, cutting corn from the cob so that I could enjoy my favorite summertime delicacy. To me, cutting corn from the cob for someone equates to love. It makes me think of my mom.
These days, summer consists of simple stuffed blue corn tacos with fresh corn, cut from the cob. I always cut the corn off the cob for Dayv, even though he has never asked me to do so. But I always think it tastes better that way, especially when someone else does it for you. It's probably the love.
Blue Corn Tacos
6 blue corn taco shells
approx 1/3-1/2 cup salsa
1/4 cup uncooked brown rice
1/2 cup water
1 cup cooked black beans
1/2 cup diced tomato
1 cup shredded romaine lettuce
Preheat oven to 400.
Combine brown rice and water in small saucepan. Bring to boil, cover, and reduce heat to low. Cook until all water has been absorbed. Set aside.
Place taco shells on baking sheet and place in preheated oven for 5 minutes. Remove from oven.
After tacos have slightly cooled, take one taco shell and coat the inside with salsa. Next, place a couple tablespoons of brown rice at the bottom of the shell. Follow with a few tablespoons of black beans, tomato, and finish with the lettuce. Stuff as much fillings as possible in the taco shell. Repeat with remaining taco shells and fillings.
Fresh Cut Corn on the Cob
1-4 corn on the cobs
Bring a large pot of water to a boil. Drop in the cobs, slightly reduce heat, and allow to boil for 10 minutes. Remove cobs from water and allow to cool slightly. Place each cob in a separate bowl and carefully cut away the corn kernels, working your way around the cob. Add a teaspoon or so of Earth Balance to each bowl, mix, and salt to taste.