Summer Bucket List & Corncakes

adirondack_chair_bookLabor Day is late this year. The way I see it, we have an extra week of summer. Good thing; it’s been a busy time and I could use an extra week. The retail giants are already trying to lure us out of the sunshine and into their stores with the back-to-school and back-to-work ads. Don’t be fooled or tempted to waste even a minute inside. Forget the latest gadget or backpack, better to spend your precious time on a summer adventure. In case you haven’t noticed, the coolest kids always go back to real life with sand in their hair and a mile-wide smile.

Before the air turns crisp, cold even, take another crack at your summer bucket list. Here are a few ideas to motivate you:

1. Summer is the perfect time for a road trip. Get your playlist together, pack your bag and go. Or skip the bag; a day trip is okay too.

2. You might need to make that two road trips. You’ll want to visit the ocean. Watch the waves, walk the beach and body surf. Afterwards, find a great clam shack. Ever since I returned to New England, fried clams have been on my must-do, once-a-summer list.

3. Eat corn every night. And tomatoes. There is nothing like fresh, local vegetables.

4. Except maybe homemade ice cream. Give it a try, any flavor will do. While you’re at it, make a decadent sauce to go with it. Chocolate sounds good.

5. Spend an entire day with a book; the one that you’ve been dying to read. If it’s already out at the library, treat yourself. You deserve it and the bookstore will thank you.

6. Enjoy music live and in person. Whether you take a road trip to the big city for a star-studded concert or spend an evening at your local bandstand, it’s all good. While you are at it, dance like no one is watching.

7. Spend an entire week technology-free. No cheating; love the ones you’re with.

8. Proclaim your favorite summer of 2015 song. If you have too many favorites to name just one, create a summer of 2015 playlist. You’ll need for your road trip(s).

9. Climb a mountain, maybe two.kayak_02

10. Go paddle boarding, kayaking or canoeing.

11. Have an all-out, no holds barred water fight. Squirt guns, water balloons, it’s all fair game.

12. Spend the next brilliant day on safari. Hike or stroll through some of your favorite places with a camera and capture the flora and fauna.

13. Do a good deed for someone you love or a neighbor or even a stranger. Being nice never gets old.

14. Go skinny-dipping. If you are shy, don’t wait too long. The full moon is at the end of the month.

15. Grab a second glass of wine or a mug of tea, pull up a lawn chair and star gaze. Bring a friend, tell tall tales and count shooting stars until the wee hours. If it gets chilly, feel free to build a campfire, roast marshmallows and make s’mores.

Don’t forget the sunscreen, have fun and bon appétit!

The season is short so you’ll want to enjoy corn every which way. Make larger corncakes and serve them as a side dish or make small ones for a tasty hors d’oeuvre. Enjoy!
Serves 8Corncakes_01

1 cup all-purpose flour
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino Romano cheese
2 teaspoons finely chopped fresh rosemary
2 teaspoons fresh thyme
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon baking powder
1/4 teaspoon freshly ground pepper
2 large eggs
1/2 cup sour cream
4 cups (4-6 ears) fresh corn kernels
2-3 scallions, finely chopped
1 clove garlic, minced
Olive oil
Garnish: sour cream plus grilled corn kernels, small wedges of cherry tomato, finely chopped bell pepper and/or chives

Put the flour, Parmigiano-Reggiano, Pecorino Romano, rosemary, thyme, smoked paprika, baking powder and pepper in a bowl and whisk to combine.

Put the eggs and sour cream in a bowl and whisk until smooth.

Add the egg mixture to the dry ingredients and stir until smooth. Add the corn, scallions and garlic and stir until just combined.

Heat a little olive oil in a large non-stick skillet over medium-high heat. Working in batches, drop spoonfuls (a small ice cream scoop works well) of corncake batter into the pan, gently flatten and fry until golden and cooked through, about 4 minutes per side.

Top with small dollops of sour cream, sprinkle with grilled corn kernels, tomato, bell pepper and/or chives and serve.

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One Year Ago – Grilled Corn, Black Bean & Cheese Quesadillas with Fresh Tomato Salsa
Two Years Ago – Summer Salad with Green Beans, Blueberries & Goat Cheese
Three Years Ago – Shrimp Salad Niçoise
Four Years Ago – Insalata Caprese
Five Years Ago – Mojito Melons
Six Years Ago – Grilled Antipasto
Seven Years Ago – Nana Nye’s Fish Chowder
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s on your summer bucket list. Feel free to share. Let’s start a conversation.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

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