This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine. I was recently sent a bottle of Carapelli olive oil to try out at home....
Country Crock Rocket Ships Corn on the Cob Recipe #veggieworld #spon @countrycrock
My kids are pretty good about eating their veggies and although we have never had to hide them, it has crossed my mind that I could get them to eat more veggies if I did some cool stuff with them.Veggies taste good with Country Crock so there’s really no need to hide them. Kids love veggies with Country Crock. I know mine do. In fact, 8 out of 10 kids think veggies with Country Crock are delicious.
ABOUT COUNTRY CROCK
- Country Crock is a good choice.
- 70% less saturated fat and 30% fewer calories than butter
- 0g trans fat
- RD approved
- Recommended in 2010 Dietary Guidelines
Country Crock is something that we have used for years. My mother loves it and first brought it home years ago. That was back in the day when we called it Shedd’s Spread.
Only recently have we started cooking with Country Crock and substituting it for butter. With the exception of baking, I love using Country Crock for everything an d I love it.
I like the flavor. I like the price. I like that it is easily substituted.
GET SOCIAL WITH COUNTRY CROCK
ROCKET SHIP CORN-ON-THE-COB
Prep Time: 15 minutes
Cook Time: 15 minutes
2 ears corn-on-the-cob
2 zucchinis or cucumbers
2 cherry tomatoes, halved
2 Tbsp. Country Crock® Spread, melted
1 lemon, sliced in half and seeds removed
Cut the ends off the corn and then cut corn-cobs in two pieces. Cut ends off the zucchini or cucumber (about 2-inch long pieces.) Cut the very tip off the zucchini or cucumber ends (1/2-inch.) Cut center pieces of zucchini or cucumber on the diagonal to make four triangle shapes. Slice those to make three triangle slices.
Bring a couple inches of water to boil in a pot with a steamer basket. Place corn and zucchini pieces in basket (if using cucumber, keep raw.) Cover pot and let cook 10 minutes. Remove zucchini pieces from basket. Cover pot and let corn cook 5 more minutes.
Remove corn with tongs and place pieces on end on plates. Stand three triangle zucchini or cucumber pieces around the base of each corn cob for rocket “wings.’’ Place ends of zucchini or cucumber on top of corn-cobs for rocket “noses.’’ Place a cherry tomato half on the very tip. Brush rockets with Country Crock® Spread. Squeeze lemon juice over rockets.