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rabbitcruiser · 11 months

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National Corn on the Cob Day

Nothing says summer quite like a perfectly grilled (or boiled) corn on the cob, doused with butter, salt, pepper, or perhaps a more creative seasoning profile.

In the height of summer, under a cornflower blue sky filled with cotton-ball clouds, the smell of grilled meat fills the air. Children are laughing and playing in the creek, and the adults are setting up the picnic tables with checkered table cloths, red solo cups and paper plates.

In the middle of the table sits a giant bowl covered with a layer of aluminum foil, with steam gently escaping from around the edges, rich with the smell of fabulous, buttery corn on the cob.

Corn on the Cob Day celebrates events like these, whether held outdoors or indoors. It reminisces about the gathering of family around one of the sweetest healthy cookout treats that is available throughout the summer.

It’s Corn on the Cob Day!

History of Corn On The Cob Day

The history of Corn On The Cob Day goes back to a time even before European settlers actually first came to the Americas. Corn is a new world plant, native to the American lands, that was originally enjoyed by the Native Americans who were there before the westerners “discovered” the land.

Since then, corn has made various appearances in dishes all over the world, and the by-products of this plant have been used in quite literally millions of different products. For instance, in the United States, high fructose corn syrup is found in almost every candy, and certainly, in almost every carbonated beverage that can be found. Other corn products that are used en masse include oil, cereals, snacks, breads and even fuel.

Corn on the cob comes in more varieties than a person might think! Sure there’s the traditional yellow corn, but there are also white and mixed colored corn that can be eaten on the cob.

In any case, almost every type of corn can be prepared into corn on the cob through various methods of preparation, and each brings its own combination of tastes and flavors. There is no limit to the delicious meals and fantastic flavors when a little corn on the cob is added to the table.

Corn On The Cob Day is the opportunity to try different flavors, grab the butter, and enjoy delicious corn on the cob!

How To Celebrate Corn On The Cob Day

Celebrating Corn On The Cob Day is simple and fun! Try these ideas for celebrating or create new ideas:

Try Different Ways of Cooking Corn on the Cob

Start by cooking up some corn on the cob in the traditional way–boiling. It only takes a few minutes in the water (don’t salt it first!). Then enjoy eating it with a generous heap of butter and salt!

Now that opens the doorway to a whole variety of options to be considered. Another way to prepare the dish is to wrap corn on the cob in aluminum foil and let it roast in the coals of a campfire (or in the same way on a gas or charcoal barbecue grill) until it’s positively bursting with deliciousness.

Explore Seasoning Options

Anyone knows that corn on the cob needs butter and can be delicious just on its own. But don’t stop there because other options are worth a try as well! Start by adding butter as a base, and then dust the corn on the cob with a choice of seasonings. Simple salt can work just fine, or get more creative with seasoning salt, pepper, or any of a variety of spices that suit your palette.

Try these varieties:

Cajun Corn on the Cob. Mix garlic powder, onion powder, red pepper, paprika and oregano, then sprinkle lightly.

Corn on the Cob Citrus Seasoned Salt. Add sea salt, hot smoked paprika, black pepper, smoked salt, and finely grated orange zest, then rub on (while cooking on the grill, if preferred).

Italian Corn on the Cob. Go Italian by sprinkling buttered corn on the cob with parmesan cheese, powdered garlic and italian seasonings (basil, oregano, rosemary, thyme and marjoram).

Learn More About Corn

While it is in most people’s kitchens at one time or another, many people don’t know some of these fun facts about corn. For instance, although the most common corn color is yellow, it can also be cultivated to be purple, green, blue-gray, red, white and even black. Here are some other fun facts about corn:

The word ‘maiz’ or ‘maize’ has Native American/Spanish language origins and that is what this grain is called in many languages.

Most cobs of corn have an average of 800 kernels, arranged in 16 rows around the cob.

Corn is produced on all of the inhabited continents on the planet (but it cannot grow in Antarctica).

The United States is the largest single producer of corn on the planet, providing at least 40% of the world’s corn harvest.

Celebrate Corn on the Cob All Summer Long

While corn on the cob day comes at the beginning of June, anyone from the corn growing belt in the US knows that the best time to get fresh corn on the cob is at the end of the summer. The great news is that it isn’t necessary to choose between the two–just go ahead and celebrate at both times. In fact, corn on the cob can be celebrated all throughout the summer!

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mac-n-cheese-art · 5 months

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Artists:

I'm just so curious. For me it'd really be a tie between line art and coloring

#mac n cheese art #digital art #art #poll

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obsob · 4 months

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once more around the sun!! :3

#mine #cats #happy new year!!! a little late but alas #i didnt like th colours here but now i love them hehehehehheheh #i hope everyone had a good holidays life development for me is i now like ice hockey #in my sports fan era...these greasy sweaty bloody white men...intrigue me #also i got a new diary!! im using th hobonichi cousin in kinda alarmed by it ngl a5 is a lot of space to fill #i tried the hobonichi techo a couple years ago n found it a rlly weird size 2 work in but now.........big page scawwy #im trying not 2 b too insane about it . like relax who cares #if i do cute spreads i will share them :3 #also in th same vein im not setting a book goal this year !! tbh i surpassed my goal last year by a lot and wasnt stressed about it at All #but i get so guilty about not reading sometimes like girl . guilty to who? god? are we catholic now? get a grip #anyway anway im going to toot on my flute and then eat my weight in mac n cheese #love how i had to get a new cork in my flute bc i didnt play for like 10 months n th guy was like play regularly! n i was like yeh will do!#and then did not do that #alas...time escapes me

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macksartblock · 3 months

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something something four horsemen something

(bonus goof below, courtesy of my friend)

me n the boys hitting up Papa J's

#dndads #dungeons and daddies #dndads quest #scary marlowe #lincoln li wilson #taylor swift dndads #normal oak swallows garcia #normal oak #i'm going on vacation soon so i wanted to crank out at least one good piece before i'm on a plane next sat #oh my god the next ep will come out while i'm away how cruel #i think its fun link's the only one w/out an actual weapon but if it came down to it i think he could hit someone hard enough w/ the shield #just bam bludgeon them #anyways i'm gonna make a whole pot of mac n cheese for myself (currently 12:46am)#my artwork

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milkbreadtoast · 4 months

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DETECTIVES MAC AND CHEESE.... DRAWING THIS ALMOST KILLED ME 🫡🧡💛 *dies*

#macaroni cookie #cheddar cheese cookie #cookie run #cookie run kingdom #cookie run fanart #crk fanart #my art #im too exhausted to even leave commentary but this almost killed me fr #IM GLAD I DIDNT GIVE UP AND FINISHED IT #mac and cheese #mac n cheese #mac & cheese #watch this show up when ppl r actually trying to search for mac n cheese recipes #im sorry

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blinkpen · 2 years

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so i saw some Fucked Up ice cream at the store today and against my better judgement i bought a bunch of them to try out of morbid curiosity. after i taste test them all, i will report back later with my findings.

(the espresso flavor is obviously pretty normal, i got that one be kind to myself and have something nice at the end of this experiment)

#normally i dont like this kind of stuff #and i dont usually do things Ironically / consume something i'm pretty sure i won't like #but i Have to Know #sporadic warbling #pizza and mac n cheese and mustard will probably be pretty bad #but i dont even know what the hell Planet Earth is supposed to taste like #that'll be the real Surprise

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venum0us · 5 months

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Good morning 🥳💌

#cec #chuck e cheese #avenger chuck #mina macaronie #selfship art #selfship #mac n' cheese

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jellovella · 2 months

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is this anything

#breaking bad #better call saul #i've been rotating them in my head like microwave mac n cheese cups

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daily-deliciousness · 19 days

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Creamy baked mac and cheese

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megadinkloid · 4 months

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mac mac mac n' cheese

#my art #personal #oc #mac #mac n' cheese #hyena

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rabbitcruiser · 3 months

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National Cheese Lovers Day

Chances are you don't just like cheese, you love it. If that's the case, you are in for a treat—today is National Cheese Lovers Day! Cheese is made from curds—the bits of protein that form when milk sours—from the milk of cows, goats, sheep, and buffalo. Spices, seasonings, mold, temperature, and age help determine its flavor and texture, and these in turn help determine how it is classified. Common classifications and some examples include fresh cheese like ricotta, soft cheese like feta, semi-soft cheese like Fontina, semi-hard cheese like Gouda, hard cheese like Cheddar, double or triple crème cheese like Brillat-Savarin, blue cheese like Gorgonzola, washed rind cheese like Limburger, and bloomy rind cheese like brie. The name "cheese" comes from the Latin word caseus, which stems from the Proto-Indo-European root kwat, which means "to ferment" or "to become sour."

Cheese dates back to before recorded times. Legend has it that it was first made by accident: an Arabian merchant who was keeping milk in an old sheep stomach found that it had separated into curds and whey. This reaction was caused by heat and from rennet, an enzyme found in the stomach. This was perhaps around 8000 BCE, around the time that sheep were first domesticated.

Cheese became a way to preserve milk before the invention of refrigeration. The curds were strained, and salt was added, which helped it keep longer. Still, cheese had a short shelf life and was made fresh and eaten daily. According to archaeological findings, some of the first intentional cheese making was being done around 5,500 BCE, in the area that is now Poland. Beyond Europe, there is evidence of early cheesemaking being done in the Middle East and Central Asia.

Romans made many different kinds of cheese and making it became a culinary art form. They spread their methods north into Europe, where they were adapted by monks. In Northern Europe, the climate was cooler, so less salt was needed for preservation. This cheese tended to be creamier and milder. Aged, ripened, and blue cheeses also came about in these cooler climates. During the Middle Ages, European cheesemakers originated Parmesan, Gouda, Camembert, and Cheddar.

Mass production of cheese started in 1815 when the first commercial cheese factory opened in Switzerland. Processed cheese, which consists of cheese combined with milk, emulsifiers, stabilizers, flavoring, and coloring, made its debut about a century later. It gained in popularity during the World War II era, becoming more popular than natural cheese. In more recent years, artisan cheesemaking has been making a resurgence.

Cheese is easy to love on its own, but it also goes well with soufflés, soups, and pastas, and can be paired with many foods. It many times is also paired with white or red wine. Being that there are so many kinds of cheese, there is plenty of love to spread around. On National Cheese Lovers Day, we eat and enjoy as much cheese as possible.

How to Observe National Cheese Lovers Day

Celebrate National Cheese Lovers Day by eating cheese! Put it on crackers or a sandwich, make yourself a pizza with an extra heaping of it, or eat some nachos. Make your own cheese or try a cheese out of your comfort zone. Buy hard, soft, and blue cheeses, as well as things to pair with them such as grapes, olives, or tomatoes. Don't forget to buy some wine, too. If you are feeling creative, you could design a cheese board. Let your cheese sit out for a half an hour at room temperature to give it a better texture and flavor. Then, enjoy it with your friends, perhaps at a cheese party at your home. To burn off some of those cheese calories, you could get yourself moving and visit a cheese factory or plan a trip to a cheese festival.

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3-aem · 3 months

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struggling with this piece and every time i open layers i get jump scared by how the coloring looks

#im hungry and sad and angry #but trudging stubbornly through it #bc i am stubborn #when there are two overlay layers you know theres a fight happening #me: YOU WILL BE BLUE BE BLUE RIGHT NOW #colors: *is purple*#was about to say its more art than science and then like DUH #but also it is science i feel bc color theory but im too hungey to think about color theory im thinking about a deep dish pizza and a heavy #HEAVY THICK #heaping of mac n cheese #the kind of meal that has so much lactose it will strap me to the toilet for the next 5 hours

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vikary401 · 4 months

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little mac’n’cheese headcanon about cheddar who is used to the fact that he is much taller than most cookies so he doesnt bother bending over to be on same level, but. he still leans in when macaroni talks.

is this anything?………..