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Best Corn on the Cob, Rhubarb Strawberry Pie

Farm Family Favorites
Best Corn on the Cob

Rosetta Schmitt, Fayette County

Ingredients: 
Sweet corn, leave the husk on

Optional: Butter, salt, pepper or any other toppings you like

Instructions: Preheat oven to 350 degrees Fahrenheit. Never boil sweet corn. The easiest way to cook is on the cob. Throw in the oven for 20 to 30 minutes, and leave the husk on. The husk traps moisture in, leaving you with juicy, tender corn. The husk and silk will peel off easily once it is cooled. Cut off the large end, and the ear will slide right out with no silk on. *Bonus: It keeps more of the nutrients in the corn. No boiling is the best. 

Rhubarb Strawberry Pie

Tammy Waddington, Cerro Gordo County

Ingredients: 
2-1/2 c. Rhubarb
3/4 c. Sugar
1 c. Strawberries
1 c. Whipping cream
Pie shells
Optional: No Roll Pie Crust
1-1/2 c. All purpose flour
1 tsp. White sugar (or 2 tbsp.)
1/2 tsp. Salt
1/2 c. Canola oil
2 tbsp. Milk

Instructions: Preheat oven to 350 degrees Fahrenheit. Mix the rhubarb, sugar, strawberries; pour into a pie shell. Pour the whipping cream over the fruit, and place another pie shell for the top. Bake for 1 hour. No Roll Pie Crust: Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together. Press into the bottom and up the sides of the pie plate. Prick crust; gently bake for 10 minutes. Cool and fill with favorite filling. 

For more ideas, visit iowafarmbureau.com/recipes

Email recipes to jgoolsby@ifbf.org or mail to: Communications Division, Spokesman Recipes, 5400 University Ave., West Des Moines, IA 50266. Food photos are welcome too!