Over the years, it seems new varieties of corn have been developed and they are very sweet. We like our corn grilled with just a light char. Today I wanted something different. I know this is nothing new, but it is new to me. I made a mix of local, organic butter from a farm where the dairy cows roam green fields with mist rolling in from the ocean. I added, fresh lime juice and chipotle powder. The texture was not quite right, so I put in a bit of mayonnaise and OMG...it is awesome. Can't wait to put it on our corn tonight. I keep going into the kitchen and swiping the mix with a spoon for a taste.
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For years, we have chosen to eat corn on the cob plain.
- Thread starter karennoca
- Start date
melissa-dallas
Well-known member
Sprinkle it with crumbled queso fresco or parmesan too.
All that is good on corn off the cob also--frozen shoepeg
is especially good when there is none fresh--served in a cup. Good tailgate food.. And roasting the corn. There are chile roasters in Denver that serve that way--lime juice, parm or queso, NM Chile powder, butter. Good stuff.
is especially good when there is none fresh--served in a cup. Good tailgate food.. And roasting the corn. There are chile roasters in Denver that serve that way--lime juice, parm or queso, NM Chile powder, butter. Good stuff.
We also have been grilling the corn...
what I do is shuck the corn, then brush with a bit of herb and garlic infused olive oil as it is put on the grill, then brush again as it is turned.
The remaining oil we just brush on before eating it.
I do my own infused oil. I crush a clove or two of garlic, sometimes in the suribachi with some kosher or coarse sea salt, then add in some minced fresh herbs. My go-to herbs in summer are rosemary, basil and/or thyme.
what I do is shuck the corn, then brush with a bit of herb and garlic infused olive oil as it is put on the grill, then brush again as it is turned.
The remaining oil we just brush on before eating it.
I do my own infused oil. I crush a clove or two of garlic, sometimes in the suribachi with some kosher or coarse sea salt, then add in some minced fresh herbs. My go-to herbs in summer are rosemary, basil and/or thyme.
Your description of the dairy cows roaming green fields w/ mist rolling in from the ocean, sounded
wonderful....
I have never made that type of corn, but have walked the streets of NYC when they close down the roads and sell them.... Boy do they smell wonderful!! I am just not an eat it off the cob girl. I need to cut off the kernels! : )
wonderful....
I have never made that type of corn, but have walked the streets of NYC when they close down the roads and sell them.... Boy do they smell wonderful!! I am just not an eat it off the cob girl. I need to cut off the kernels! : )