Hi Ho, Hi Ho, It's Off to Iowa We Go!

Since we already know where our corn comes from, here are just a few of the fun state slogans to enjoy...the first one made me giggle!

I- It's easy to spell
O- Opportunities are among the fields
W- We do amazing things with corn
A- A land of the rolling prairies

 

All kidding aside,  Iowa produces more corn in a year than most countries!   I was surprised to learn it is the smallest of the Midwestern states situated west of the Mississippi River.  Can you believe Iowa ranks 25th in size among the 50 states?  Another interesting fact I learned was that the state of Iowa was the first producer of the Red Delicious apple.  Who would have thought?

This afternoon is the USA vs. Belgium soccer game, so I decided to make some snacks to enjoy while watching. Corn Dogs are about as American as you can get -  I am going to make them  mini-size for munching.  I also thought I would make a corn salsa as a tribute to Iowa.  Go USA!!!

Mini Corn Dogs:
Heads up - this is DELISH!  I have never made a corn dog before and usually leave it up to the State Fair workers; however, this is fast, fun, and super cute!

1/4 cup cornstarch
4 hot dogs - use what you like - we used Ball Park Beef Franks
1 1/2 cups of self-rising corn meal
1/2 cup flour
3 Tablespoons sugar
1 1/4 cups buttermilk
wooden skewers

Before beginning, soak wooden skewers in water for a minimum of 30 minutes - this will keep them from catching on fire in the oil.

While the skewers are soaking, get out a Dutch oven that can hold a depth of 4 inches of peanut oil.
Add the oil and turn it on to a medium-high heat.

Cut the hot dogs in half.

Add the skewers.

Put cornstarch on a plate,

Roll the hot dogs in the cornstarch until well covered. 

Gently tap off the excess.  Let them rest.

In a large bowl, add the cornmeal,

Flour,

Sugar.

Buttermilk, and whisk until smooth.

Pick a glass that will be easy to dip the hot dogs into.  I used my favorite vintage polka dot glass.  It works well because it is tall and narrow.  Pour the batter into the glass - enough to submerge the hot dog.

Dip the skewers into the glass and coat well.

 

Carefully, place the battered hot dogs into the hot oil. 

Fry until golden brown - 2 to 3 minutes tops!  Drain on paper towels. 

Make sure to serve with whole grain mustard for a true State Fair feel.   

Share with a friend...

 

Or enjoy by yourself....

Corn, Black Bean, and Avocado Salsa:
This recipe has lots of steps but is much easier than it looks.  Bring your ingredients to the kitchen table, have a seat, and start chopping!

1 tomato - I used a Roma
3 sweet yellow peppers - seeded and chopped
3 sweet orange peppers  - seeded and chopped
1 small red onion - chopped
1 jalapeno pepper - seeded and chopped
1 can black beans - drained and rinsed
1 can Mexi-corn - drained
1 lime - zest and juiced
2 Haas avocados
Seasonings - salt, pepper, cayenne pepper, garlic salt

Place the tomatoes, yellow pepper, orange pepper, red onion, and jalapeno in a mixing bowl.

Blend ingredients well.

Add black beans,

Mexi-corn.

Zest the lime, being sure not to get any rind.  Add zest to bowl and mix well.

Grab a smaller bowl and add the lime juice and seasonings.  I know I did not put measurements but it is a taste preference.  I like mine with a lot of heat!  A pinch of this and a pinch of that will work just fine!  Whisk together and add to the veggie bowl.

When ready to serve, chop avocadoes.  I usually slice them in halves and take the pit out.  Then, I slice them in fourths but do not cut all the way to the skin.

Scoop them out using a spoon and chop into bite size pieces.

Add to bowl.

Gently fold into salsa.

Enjoy with tortilla chips and start cheering - USA...USA....USA!

Note:  If you have some left - this makes a lot - put the avocado pits in the bowl and cover with plastic wrap. This, along with the lime juice that is already in the salsa, will help keep the avocadoes from turning brown.