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  • Recipe of the Week- Fine Foodie Philanthropist Takeover!

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    We are so thrilled to announce that Suzanne Ledbetter- known locally by her social media handle @FineFoodiePhilanthropist - is our guest author for our Recipe of the Week!! Take a look at the two amazing corn recipes she's shared with us. Thank you, Suzanne!!

    With summer in full swing, we can’t get enough of our sweet local corn! San Joaquin County’s landscape is loaded with the beauty of fresh corn fields that sway with the Delta breeze. And the fact that it’s grown locally, means we get the freshest stuff around. I mean, what isn’t to love about good old-fashioned corn on the cob? It’s an American summertime staple that is both good for you and tastes great!  A rich source of vitamins and minerals, corn is one of the most popular veggies around, and I want to share a few of my favorite recipes for the season. When you try them at home, share them on social media and hashtag #sanjoaquinmagazine and tag @FineFoodiePhilanthropist on Instagram! 

    Grilled Mexican Corn
    6 Ears of Corn
    ½ C. Cilantro, washed and chopped
    4 TBSN. Lime Juice
    1 TSPN. Lime Zest
    ½ C. Mexican Crema
    ½ C. Cotija Cheese
    Hot sauce (optional)
    Prepare a grill to medium high heat. Pull back the husk of the corn without removing it entirely. Remove the silk and then pull the husk back into place. Grill and turn occasionally until slightly charred and cooked through 10-15 minutes. Meanwhile mix ½ cup of Crema with 4 tablespoons lime juice, 1/4 teaspoon salt and 1 teaspoon grated lime zest. Transfer the corn to a large platter and spread lime crema over the top. Sprinkle with cotija cheese and fresh cilantro. 
    Summer Corn and Tomato Salad
    6 to 8 Ears of Corn
    1 C. Cherry Tomatoes, quartered
    1 Avocado
    1 C. Cilantro
    Queso Fresca
    Mexican Crema 
    3 TBSN. Lime Juice
    1 Garlic Clove, Pressed
    ½ TSPN. Salt
    Jalapeno, Sliced, optional
    Bring water to a boil in a large pot. Add salt. Drop the corn into the boiling water, reduce heat to medium and cover the pot with a lid. Boil for 15 minutes. Remove from the water, drain and let cool. Slice off corn using a sharp knife and transfer to a large mixing bowl. Chop cherry tomatoes in half and cube the avocado. Add both to the corn. Chop the 1 cup of the cilantro and add ½ to the mixture. In a small bowl, combine the lime juice, Mexican crema, garlic, and the remaining cilantro. Thoroughly mix and pour over the corn salad. 
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