With warm sunny days returning to Minnesota, one thing is certain: fresh, locally-grown produce is on its way. I must admit, this is the time of year when I usually get a little over eager to pull out my grill and get my hands on all that the summer crop has to offer. Corn on the cob – organic, of course – is one of my all-time favorites. Conventional corn, which is one of the most highly sprayed crops, is usually genetically engineered to resist pests and harsh weather. That’s why I say when it comes to corn, choose organic!
The recipe below utilizes frozen, organic corn. Once organic corn is in season, however, you can cut it right off the cob and use it in this delicious, summer-friendly recipe.

Organic Creamed Corn
Perfect sidedish for any barbeque
2 tablespoons organic butter
2 tablespoons minced onion
2 tablespoons minced red pepper
1 1/2 tablespoons organic unbleached white flour
3/4 cup organic whole milk
1/2 cup organic heavy cream
2 teaspoons honey
1 16-oz. bag Full Circle frozen corn kernels, thawed
1/4 teaspoon sea salt, or to taste
1 tablespoon chopped parsley for garnish

Melt butter in a saucepan. Add onion and pepper and sauté for 2 minutes. Whisk in flour, stirring constantly. Slowly whisk in the milk and cream and then the honey. Whisk constantly over medium heat until steaming and thick, about 3 to 5 minutes. Add the corn and salt. Continue to cook, stirring often for an additional 3 to 5 minutes, or until corn is hot. Sprinkle with chopped parsley. Makes 4 servings.

Bea James is Senior Whole Health Manager at Lunds and Byerly's. She is a member of the USDA National Organic Standards Board, member of the International Association of Natural Products Producers, and Chair of the Food Marketing Institute Natural Foods Committee. Bea is a long time chef appearing on local radio and TV to advocate organic foods, as well as former deli manager of two Twin Cities Natural Food Co-ops. She can be reached for organic questions at bea.james@lfhi.com Copyright © 2005 Bea James. All rights reserved.


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