I realize we’re inching our way into fall and today’s Roasted Red Pepper Labneh with Charred Corn has summer written all over it but I don’t care. I can still sit comfortably on my back patio, and corn is sweeter and more plentiful than ever. And even the calendar is behind me. It’s summer until the 22nd and if current temperatures persist, I’m not even willing to accept that date as summer’s end. I’m not going to go on the ever-trendy tirade against pumpkin spice because I like pumpkin spice and I’m not against anything people find joy in. But I would like to live in this summery moment a little longer. So let’s temporarily banish thoughts of Halloween and dig into this labneh.
Okay, I realize this is the second corn recipe in a row. But how could I resist posting these beauties as soon as possible? Say hello to these Corn Fritter Breakfast Stacks. You’re looking at freshly fried corn fritters slathered with lime pepper mayo and separated by juicy slices of tomato, paper-thin radish petals, and crisp pieces of bacon. And yes, of course, these stacks are finished with a fried egg with perfectly crisp, lacy edges. Sound good? Great! Let’s dive right in!
Corn is one of those foods I feel very ho-hum about most of the time. I, of course, always have a bag of frozen corn in my freezer to add to chili or rice or whatnot. But it’s rarely the main event. But when corn season hits, it’s a whole different vibe. I want corn with every meal. Too much corn? No such thing! In season, fresh off the cob corn is, like, a different species. It’s sweet, it’s juicy, it’s crunchy. And when it teams up with butter it’s game over for you. When corn is at its peak it’s tempting to just eat cob after cob with a little butter and salt for the entirety of the season. But corn is capable of so much more than that. Take today’s Sweet Corn Risotto with Blistered Shishito Peppers for instance.
Spring has finally arrived in earnest. And in true Ontarian fashion, we’ve skipped spring and have gone straight to summer. Well, not quite. I’m sure we’ll take a quick dip back into depressing temperatures before summer truly arrives. But for the time being, my fellow Torontonians and I are enjoying plus 20°C weather as only sun-starved Canadians can. Pouring ourselves onto packed patios in deeply seasonally-confused outfits. As for me, this surprisingly hospitable weather has inspired some intense salad cravings. I know, not what you’ve come to expect from me. To be fair, I’m craving salads like today’s Prosciutto and Brie Panzanella, so I’m not completely off-brand here.
