What a Crock!: Expand with new recipe with fresh corn off the cob _lowres

Advocate staff photo by HEATHER MCCLELLAND -- Bacon and Cheese Corn makes a delicious side dish for Easter dinner.

Easter is a truly miraculous time, not just for the obvious religious reasons, but also for the joyous family gatherings and mealtime traditions.

The miracle in those meals is often how the oven has to expand to cook so much good food, or better yet, how we manage to eat it all.

Somehow, most of our family holiday gatherings involve corn, probably because we all like it. This year, it will be a new slow-cooked recipe with fresh corn off the cob.

The added benefit of at least one slow-cooked recipe is saving oven space.

Cutting the corn off the cob is the most time-consuming part of the recipe. One tip I recently learned is to use a bundt cake pan. Balance the corn cob with one hand in the pan’s hollowed-out center and cut the kernels off with a sharp knife, while the kernels fall into the pan.

After the corn is cooked, remove and stir in cheese. As the cheese melts, add in crumbled bacon and serve. It’s an easy dish and a delicious side. Happy Easter, everyone.

Julie Kay is a columnist for The Advocate. She can be reached at juliekay6122@gmail.com.