We’ll be back to preserving recipes (with at least 3 more new recipes) next week.
In the meantime, it’s time to share a simple recipe and to remember to eat some of the summer harvest while it’s still fresh. This is a super-easy meal and provides a bit of a twist on an old classic: corn on the cob.
I’m not sure I can write a formal recipe for this one (and know many of you will already know how to cook corn). We use unsalted water as I’m told that salt will make the corn tougher to chew. My Father adds a touch of sugar though I prefer mine without. Add the husked cobs into boiling water; by the time it starts to boil again, it’s ready to eat. If you have a hot BBQ handy, you can also through them on the grill to finish them off.
Butter and salt are traditional but I’m less than conventional. I’m partial to lime, cayenne and a parmesan cheese. Apply all three while the corn is steaming hot and enjoy!
What’s your favorite corn topings?