By Mary Jane Maffini aka Victoria Abbott
Forget all that whining I did about winter. It’s hot and it’s humid. On the bright side, our local corn is at its peak. Within walking distance or a short drive there are fields of corn and even better, heaps of it at roadside stands or even in giant bins at the grocery store. The fresher it is, the more we like it. With that bright color, it really sings of sun and summer. And we do love it!
We love it grilled, smoked, boiled or microwaved. Here it's smoked and charred on the grill to add to a salad.
We like it on a campfire, but we don’t do that often. We like it as a side dish or on its own. We especially like it with our wiener dog corn holders.
There are probably many other ways to cook it and serve it that we haven’t thought of yet.
Yesterday my husband and I each picked up a half-dozen ears of corn on our way home. He was walking and I was driving from my appointment. Oh well, you can never have too much.
We bought our corn from our friend and neighbor, Anne, who is always reading in (often cozies!) between customers. You gotta love that.
We like our corn best when it’s on the cob. But we also like it in salads and you name it.
We’re always on the lookout for new ways. Maybe corn relish? Thinking about that!
My favorite add-on is chive butter. All we do is soften butter to room temperature in a small dish, chop some chives and mix in. Return to fridge and keep it to slather on the next pile of piping hot corn.
What about you? Are you a fan of corn? How do you prepare it? Do you have any tasty add-ons to share? After all, we’re all friends here.