I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!
My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407
This is a take-off of the original Russian dish which was made with sour cream and topped with lots of cheese. This is the lowfat version, please be aware that lowfat yogurt can separate while cooking, so it is important not to skip the step to drain the corn well and to stir the mixture well. It has a superb taste.
Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :)
Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too!
Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.
My Family loves corn anyway and anyhow you fix it. When I was little my marmy made these for me everytime we would visit now I make them for my grandson who loves them as much as I did! I have used frozen corn when I had no fresh...was still good! Sometime we eat them as snacks or appetizers and use a sourcream and chive dip. Guessing at prep time depends on how fast you are at cutting the corn off the cob.
An easily pre-prepared Christmas vegetable side dish - or for any large festive or celebration gathering throughout the year - using vegetables in season. These roast away without hardly any attention & can be peeled & chopped up to 2 days before cooking & stored in a ziplock bag with the juice of one lemon squeezed over them. Use whatever root vegetables you have in season or that are available - this combination of vegetables is the one that works best for me. Adding garlic works well too, but be careful it does not overpower the flavour of the meal!