What could be better than fresh, sweet corn-on-the-cob? Whether it's boiled, roasted or grilled, you just can't beat it! And at 5 for a dollar (what I just paid at Publix), you can't beat the price! It doesn't come packaged in a neat Styrofoam tray, however. It comes, husk and all, just like Farmer Jones picked it. I remember going to a big cookout one summer in New Jersey, where they grilled the corn in the husk and served it to their appreciative guests. They had soaked the de-silked ears of corn in big buckets of water, to prevent the husks from burning; so they essentially steamed the corn. It was delicious, but these days, I sometimes throw leftover corn on the cob, right on the grill. I don't mind the grill marks. A woman at a vegetable stand in Tallahassee had an easy suggestion for cooking corn. She puts it, husk and all, in the microwave, covers it with a wet dishtowel (clean, of course) and nukes it for a couple minutes. Leftover corn, if you have any, is great in salads, cornbread or to make corn pudding. The sugar in the kernels starts to break down right away, so you should cook it as soon as possible. James Beard, the famous American cook and author, suggests eating it as an appetizer, which is what I did tonight. It was so darned good (you can see my small nibble) I could almost believe I could become a vegetarian. Sheer bliss!
"At the beginning of a meal it is delicious, refreshing and most satisfying, and you are not chewing on an ear while other things on you plate get cold." James Beard
No comments:
Post a Comment