Corn Festival - KMSP-TV

Corn Festival

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(WJBK) -

The best sweet corn around is headed to Birmingham at the third annual Corn Festival scheduled for Sunday, August 12 from 9 a.m. to 2 p.m. The celebration of one of Michigan's sweetest harvests will include delicious samples, a petting farm, corn shelling and a children's corn kernel pool.

Samples of locally made corn-related products will be available throughout the event. Attendees will enjoy roasted sweet corn, popcorn, caramel corn, kettle corn, corn chips and corn bread. Shoppers can see and pet a variety of farm animals from Bowers School Traveling Farm. Expect to see rabbits, baby animals, a milking goat, pony and sheep.

The Birmingham Farmers Market runs every Sunday through October 28, 2012 from 9:00 a.m. until 2:00 p.m in public Parking Lot 6 on the east side of N. Old Woodward (across from Salvatore Scallopini Restaurant and Booth Park). Every week the market offers fresh prepared foods, live music, a children's craft area and more. Throughout the summer more than 70 booths will feature a diverse array of locally and regionally grown produce including organic vegetables, fruits, flowers and garden plants, plus baked goods, and some hand crafted items.

B-Ham Farmers Market Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Serves 4

6 Ears Corn, husk removed, brush with olive oil, sea salt and pepper then grill on medium to low grill heat spinning every couple of minutes grill, remove corn with sharp knife
2 Avocado's, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or your favorites
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

¼ C crumbled bacon

 Add to a large bowl and refrigerate until ready to use.

 

Cilantro Vinaigrette

 6 T. Olive oil

Juice of 3 limes
1 t. Garlic powder

2 tsp. ground cumin
2 T. Fresh cilantro, minced
½ t. Sea Salt
½ tsp fresh ground pepper

Add all of the above ingredients and toss with corn salad

. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

 When ready to serve salad, add the dressing and gently toss.

Mexican Grilled Corn

Serves 6.

Ingredients

  • Vegetable oil enough to brush on cooking grates
  • 1/4cup organic mayonnaise ,
  • 3tablespoons sour cream
  • 3tablespoons minced fresh cilantro leaves
  • 1medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
  • 3/4teaspoon chili powder
  • 1/4teaspoon ground black pepper
  • 1/4teaspoon cayenne pepper (optional)
  • 4teaspoons juice from 1 lime
  • 2/3 cup crumbled cotija anejo cheese
  • 4teaspoons vegetable oil
  • 1/2teaspoon sea salt
  • · 6 corn ears (large)

Instructions

1. Soak corn (in husks) in cold water for 25-30 minutes.

2. Prepare a medium-hot grill. Peel back the corn husks leaving them attached at the end. Remove the silk. In a large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; brush mixture evenly over corn. Pull the husks back up and tie with a spare piece of husk or a small piece of cooking twine. Place the ears on the grill. Cook 20-25 minutes, turning several times to ensure even roasting. The kernels should be soft when fully cooked. .

3. While corn is grilling, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside.

4. Remove from grill and coat corn with mayonnaise mixture; cover evenly.

5. Serve immediately.

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