Indeed, the fresh sweet corn is in
and I have been looking for new ways to use it.
Sweet Corn Pizza??
What a great recipe!!
It calls for the 6" Pita Bread Rounds. Toast them in the oven first for 5 min.
Spread sun dried tomato pesto, top with artichoke hearts, fresh sweet corn (cooked and cut off to cobs), chopped green pepper and fresh mozzarella cheese chunks and shredded cheese - Italian Mix.
Bake 10 - 12 minutes at 425.
Top with fresh basil.
I did edit this photo and rotate it - but here it is!
1 T. Rice Wine
2 tsp. reduced sodium soy sauce
1 tsp. sesame oil
1/4 tsp. salt
1/4 tsp. sugar
2 tsp. plus 1 T canola oil, divided
1 tsp. minced fresh jalapeño pepper with seeds
1 c. sliced carrot (1/4" thick)
1 medium red bell pepper, cut into 1/2" wide strips
1 1/2 cups fresh corn kernels (2-3 medium ears)
2 cups shredded romaine lettuce
Combine rice wine, soy sauce and sesame oil in a small bowl.
Combine salt and sugar in another small bowl.
Heat a flat-bottomed wok over high heat.
Swirl the 2 tsp. canola oil and add jalapeño. Add carrots and stir fry 1 minute.
Swirl in remaining 1 T canola oil, bell pepper, corn, sprinkle on the salt mixture and stir fry.
Add lettuce, swirl in rice wine mixture and stir fry another 30 seconds.