We love corn in this house, especially what's called "hog corn", that kinda hard yellow corn best left on the stalk until it's dried and fed to the hogs. Only, if you pick it now, it's tender and full of flavor. I strongly approve of yellow corn over white. That's just my own personal bias, tho. If you like white better, I won't hold it against you. Corn from Florida's showing up in the market now, and the cornfield across the road from us is about 3 feet tall. It's owned/managed by the father of one of #3's friends, and he has promised us a bushel in July when it's ready.
Here's my favorite corn recipe:
Roasted ears with chili-lime butter
Shuck enough corn for each person to have 2 ears. Remove the silks and husks, and the stalk at the end. I am not a proponent of roasting corn in the husks, just because it's alot more effort to prepare than wrapping it in foil, and the end result is the same. But if you want to do that, go ahead.
Rub the corn very, very lightly with a dab of olive oil, and wrap tightly in foil.
Roast over a medium grill (for gas) or just off the heat (for charcoal/wood) for 25 minutes, turning after 15 minutes.
In the meantime, make the butter:
1 stick softened butter
1 whole lime
1 teaspoon chili powder
Zest the lime and squeeze all the juice. Put it in the butter. Add the chili powder. (I use chili pepper sometimes, it has more heat) Mash everything together so the lime juice is well blended in and everything is all together.
Serve the ears and the butter, be generous buttering the corn with the chili-lime mix. It's good.
The Source of the Sin
2 comments:
Yellow corn has more/fuller taste. Over the last few years we have been getting more and more of what they call "peaches and cream" corn, a mix of white and yellow.
Found yellow at the store the other day and it was wonderful. I tend to just cook it in the microwave and serve it with butter and salt.
Remember to buy it with the husks on and clean it just before cooking. Keeps the moisture better.
We really prefer to grill the corn. If it is a big meal and the corn has to be shucked in advance, we will put it in a 5 gallon bucket full of water to keep it from drying out. Sometimes we wrap it in tin foil, sometimes we pull the shucks back, de-silk it, pull the shucks back up and tie it with some all cotton thread. Soaking it in the water saturates the shucks then "steams" the corn on the grill.
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