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Corn Sunflower Food Art

8/15/2019

My kids love sweet corn but sometimes they have a hard time eating it. They want to have the whole cob but their small hands make it tricky to eat. Try slicing the cobs into smaller rounds and transforming them into sunflowers! The cobs are smaller and they become a special treat.

This recipe was developed by Katie Blauser, mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.

Corn Sunflowers

Ingredients

1 corn cob, cooked
Green toothpicks
Black olives

Instructions

Slice the corn cob into one inch rounds. Stick a toothpick in one end and top with a black olive in the center.
They can pick it up by the toothpick or just hold it in their hands to nibble around the edges and eat the “petals” of the sunflower.

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Clean Caramel Corn

8/12/2019

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We hope you enjoy this simple and all-natural caramel popcorn! Popped in coconut oil and sweetened with maple syrup and a little bit of vanilla, it's the perfect afternoon snack or popcorn treat for your next movie night. If you're making this with kids, you can enjoy it as a sweet snack while reading the classic children's book, "The Popcorn Book" by Tomie dePaola.

Clean Caramel Corn

Ingredients

2 Tbsp coconut oil
1/4 cup popcorn kernels
1/8 cup maple syrup
Pinch of salt
1 tsp vanilla extract

Instructions

Place 1 Tbsp of the coconut oil in a pot and melt over medium-high heat. Add the popcorn kernels and cover with a tight fitting lid. Shake pan back and forth occasionally until more than 3 seconds elapses between pops. Immediately remove the pot from heat and pour the popcorn into a bowl.
Meanwhile, in a small saucepan, place the remaining coconut oil, maple syrup, and salt. Boil for 2 minutes over medium-high heat. Remove from heat and stir in the vanilla extract. Drizzle the caramel sauce over the popcorn kernels and stir well. Allow to cool and serve.

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Sweet or Savory Corn Pancakes

8/6/2019

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Are you on Team Sweet or Team Savory?!
Fresh corn is so versatile. It is delicious in cornbread, corn muffins, corn soups, and corn salads, so why not make a kid favorite, pancakes, and try them out in both sweet and savory ways. Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner. You can mix up the base pancake batter and really add in anything you'd like. For the sweet pancakes, add in fruit, like blueberries or diced strawberries. For a savory pancake, keep the batter as written or add soft herbs like chives or chopped cilantro. You could even add in extra veggies like shredded zucchini or diced bell peppers. Serve sweet pancakes as is or with a drizzle of maple syrup or honey. The savory pancakes are great with avocado or spread with a little cream cheese and made into sandwiches. Try both recipes and come tell us whether you are on team sweet or on team savory!

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home

Sweet or Savory Corn Pancakes

Ingredients

2 ears of fresh corn
1 cup milk (any kind)
1 teaspoon apple cider vinegar
3/4 cup whole wheat, all-purpose, or gluten-free flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
2 tablespoons neutral oil, plus more for cooking
1 large egg or flax egg

Sweet

2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1/2 cup blueberries, rough chopped if large (or any other fruit)

Savory (optional)

2 tablespoons snipped chives or chopped scallion
1/2 cup shredded or finely chopped vegetables such as zucchini, yellow squash, or bell pepper

Instructions

Cut corn kernels off the cobs and measure one cup. Roughly chop the corn and set aside.
Stir vinegar into the cup of milk and set aside.
In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Add oil, egg, milk, vinegar mixture, and the chopped corn. Mix until just combined. Mix in any additional ingredients.
Heat a skillet over medium heat and grease with additional oil. Use a tablespoon measuring spoon to scoop batter into pan, leaving 2 inches in between. Cook pancakes until small bubbles form on the surface and the edges start to look set. Flip and cook until second side is lightly browned, about 30 seconds. Repeat with the remaining batter. Serve warm.

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Corn Sunflower Food Art

Corn Sunflowers

Clean Caramel Corn

Clean Caramel Corn

Sweet or Savory Corn Pancakes

Sweet or Savory Corn Pancakes

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