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 who can understand my craziness (and accept it!), the only one who can laugh with me for no reason, and the only one who 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!
Vicky
P.S. Ruthy, it was really hard to do a post all by myself, now I appreciate what you do even more 🙂
Dukkah, Herbes de Provence and Cinnamon Sugar Crusted Corn
- Total Time: 19 mins
- Yield: 6 1x
Ingredients
- 6 ears of corn
- 3 tbs Dukkah
- 11/2 tsp herbes de provence
- ⅛ tsp salt
- 2 tsp coconut sugar (we used wholesome sweeteners)
- ¼ tsp salt
- ½ tsp cinnamon
- 2 tbs extra virgin olive oil
- 1 tbs non-hidrogenated buttery spread
Instructions
- 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
Ashely Brown
Great love!! I really appreciate the way who have expressed your love towards your sister. And the recipe you made it is quite interesting and looks delicious. Definitely gonna try it. Thanks for sharing with us!!
Sue | Life Coach
Great idea to great someone.. Well happy birthday to your sister. 🙂 the corn corn looks yummy too. 🙂
Vicky & Ruth
Wow, you really tricked me!! You know I'm not very easy to surprise, but when I saw the post this morning I had no idea what was going on!! Thank you for the kind words, you know I feel the same way.. I think we make a pretty good team! And thank YOU for putting up with my craziness!
Love,
Ruthy
cindele
Happy Birthday Ruthy! May this be the year that your dreams come true!! Hope that this sister team continues to rock for years to come- you guys are an inspiration in life as well as the kitchen. Running out now to buy the corn. Love the Dukkah- bought it at Trader J's
Vicky & Ruth
Thank you for the kind words, the love and support, Cindy! Hope you continue to enjoy our recipes!!
Love,
Ruthy
Barbara Lipson
Vicki.............a lovely tribute to your sister............I understand it "completely"
Happy Birthday to Ruth...............Barbara
Raquel
Happy Birthday Ruthy!!! You are one of the greatest aunts EVER!!! I love you!!! 🙂
Vicky & Ruth
Thank you!! And you're one of the greatest nieces... EVER 😉 Love you too!!
Tamar Genger @joyofkosher
Happy Birthday Ruth!! I do think the recipe is pretty special too.
Hindy
Happy Birthday! Love the photos!
Alison@AliBabka
Happy Birthday! Love corn and dukkah...that would be my choice 🙂
Ronnie Fein
Happy Birthday! Wow, this combination of salty, sweet, herb and spicy is fascinating. I MUST make this next week.
Couldn't Be Parve
Such a lovely post. Happy birthday!
stephanie
never thought of eating corn on the cob with anything other than butter/salt/cheese! love these variations!
Melissa {lilmisscakes}
What a nice post and a great way to jazz up classic corn.
Chanie@BusyInBrooklyn
I love the savory and sweet combination here.