I know what you must be thinking, what’s special about this recipe? You took some corn and crusted it with some herbs and spices, big deal!! Well the truth is this posting is simply an excuse to wish my little sister a HAPPY BIRTHDAY!! I took over the writing for this post so excuse my style, writing is not my strength I am much better behind my camera 🙂
Happy Birthday Ruthy! My sister, my best friend, my business partner. If you have been following our blog you must know by now, that Ruthy is very smart, strong, funny, hard working, organized and driven. She gives 100% to everything she does and even when things get tough she does not give up. She knows what she wants, it may take her some time, but she will always reach her goal.
My sister is the only one that can understand my craziness (and accept it!), the only one that can laugh with me for no reason, and the only on that can keep me focused and on task.
I am so glad we have each other while our parents, sister, aunts and uncles, cousins etc are so far away. We may argue and disagree sometimes, but I know that at the end of the day no matter what happens she will always be there for me and that I can always count on her and trust her 100%.
Ruthy, on your special day, I wanted to wish you a great year ahead filled with good health, happiness, peace of mind and success.
I love you!
P.S. Ruthy, it was really hard to do a post all by myself, now I appreciate what you do even more 🙂
- Cut each ear of corn in half. Boil in salted water for 7 minutes.Drain and let it cool slightly
- Rub 8 of the halves with olive oil
- Place Dukkah and herbes de provence with salt in 2 separate bowls
- Dip 4 halves of corn in Dukkah until completely covered
- Dip 4 halves of corn in herbes de provence until completely covered
- Rub 4 halves of corn with buttery spread
- Combine sugar, cinnamon, and salt in another bowl
- Dip corn in cinnamon mix until completely covered
- Prep Time: 12 mins
- Cook Time: 7 mins
- Category: Side Dish
- Cuisine: International