Hi there dear friends,

Our hearts go out to our precious brothers and sisters down in Texas right now in the wake of the epic flooding and devastation. The images of these people over and over from the youngest babies in the arms of their mamas to the eldest in wheelchairs, hospitals, nursing homes, streets, houses, image after image of their struggle. And story after story of human hands and hearts reaching out to help. People dropping everything from all over the country to simply go use their talent and resources to help.

There are many ways we can lend a hand, I’ve seen them all over social media popping up. I have a few links below to some of the more familiar rescue organizations if you want to help. These were listed in the Washington Times.

The American Red Cross

The Salvation Army

Samaritan’s Purse

Praying for relief and safety and restoration for all of these dear people.

So today on our Tasty Tuesday, I wanted to feature something you might be able to use for the upcoming Labor Day Weekend, when many families will take an opportunity to gather as summer ends and the school year begins. We love corn on the cob in our house, its such a fun tasty compliment to summer meals! After boiling ears of corn for pretty much my entire life, I decided to shake it up a bit and try something new.

Today we have a savory and super easy way to enjoy corn on the cob! Basil Oven Baked Corn on the Cob!

I want to thank Maribeth Schmidt for her help with the photos for today’s recipe. We spent a wonderful day together last Friday cooking up a storm and snapping pictures. She truly is an artist, and if you would like to see more of her work, or for an inquiry you can visit her site at Maribeth Schmidt Photography.

Lets begin!

Ingredients

• Corn on the Cob
• Olive Oil
• Small Handful of Fresh Basil
• 1 Stick of Butter
• Salt
• Pepper

Preheat oven to 350. Line a cookie sheet with foil. Place the clean corn on the cob on the cookie sheet. Baste with olive oil. Sprinkle with salt and pepper. Bake in oven for 15 minutes.

Wash and cut one small handful of fresh basil (small pieces are best). Melt butter in small sauce pan over low heat and add in the basil. Let simmer on low.

Keep oven on, but pull tray of corn. Baste with the basil butter mixture, turning corn to get all sides.

Salt and pepper lightly. Turn the corn with tongs and return to the oven for another 15 minutes. Baste again with the basil butter.

Turn the corn with tongs, and return to the oven for another 15 minutes. Continue this process until the corn begins to get beautiful patches of golden brown.

Right about now, your kitchen will smell utterly delicious! The aroma of that basil butter baking into the corn is about as rich and savory and decadent as an ear of corn ever dreamed possible! When you are satisfied with the amount of golden brown color, its time for one last basil butter bath, a sprinkle of salt and pepper, and serve it up!

You will not believe how fast this corn gets eaten! (I almost bit my own fingers eating it it was that good!)

Corn factoid I did not know: Corn will always have an even number of rows of kernels. Average ears of corn will have about 800 kernels.

My husband Troy’s family hails from Nebraska. His father Pat Kennedy grew up on a farm where they harvested corn. He remembers his father telling how they would have a horse drawn wagon go down the rows of corn and they would pick the corn by hand and toss it in the wagon. I just picture the patient heart with which they pursued that task day after day, hour by hour.

He said the counties would hold corn picking contests as to who could pick the most bushels of corn in a day, and his father (Troy’s grandfather) was the champion several years! It was hard work, you had to shuck it, and then grind it if it was going to be feed.They purchased their first combine (a John Deere) in 1949, and that changed the game completely. He said at that point, the combine cost about $4,000. I googled how much a combine cost today… about $400,000 and up.

Of course back then, the corn yields were lower as nothing was genetically modified. And as we continue to learn more about that, we are finding more and more the demand for non GMO products in our stores.

I sure do enjoy sweet corn this time of year, and this addition of the basil butter and browning it up in the oven really takes your corn to a whole new level!

I think of the dedication of farmers, and how they must plan and work and cultivate to get the very best from their crops. Every day is carefully structured to work the land and bring forth the yield that will feed so many families including their own. It is a thoughtful way of living, and it is tested and proven to be fruitful. There is a lot of wisdom in that way of living.

The same is true in our lives and relationships. Imagine if we invested in extending a helping hand and showering people with love, mentoring, help and hope, how the yield might flourish in changed lives! How worthy an investment of our time! There are so many that need a little help, and encouragement to face their challenges. People are worth it… You are worth it. Life is a beautiful thing and you have so many great opportunities on the horizon! Believe it! Its true for all of us!

I hope you and your loved ones enjoy this recipe, and have a safe and relaxing Labor Day weekend!

I will be back on Friday for another Fashion Friday!

Love Always,

Amy

Don’t judge each day by the harvest you reap, but by the seeds that you plant.  Robert Louis Stevenson