A Few of My Favorite Things: THE Best Corn on the Cob
I had a client event this morning (a cool client event including the Gateway Arch, the president of Major League Baseball and Bill DeWitt Jr. and III from the Cardinals. Any baseball/history lovers out there? You should make a trip to the Arch to check out their great new exhibit: Baseball’s Gateway to the West.).
But I digress … my coworker and I were starved after the event and headed to lunch. While we waited for our orders, we perused a few free publications. An article in Sauce Magazine caught my eye. It was about a local farm that sells corn only on the day it’s picked.
After a nap, I decided to make the trek to Illinois to hit one of Keller Farms’ four stands. The drive was about 40 minutes after I got a little lost, but it was absolutely, positively worth it.
I was stuffed after lunch so I skipped dinner, but decided about an hour ago to boil up one of the dozen ears I bought for $4.50 (cash only! I never have any so I had to give them about half in change I’d been saving for meters.). The corn was incredibly tender and tasty. And I can’t wait to grill up a few ears tomorrow … my preferred method of corn on the cob preparation. What’s yours?
July 12th, 2009 at 12:02 am
Amber,
When I went to La Bufadora (The Blowhole) near Ensenada, Mexico, I ate some fabulous grilled corn. It may seem weird to have mayo on corn, but once you try it…your taste buds will cry out for the tangy goodness!
Makes enough for 4 grilled cobs of corn.
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste
While the corn is warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob. Don’t forget a napkin for the drippy yumminess on your chin!
July 12th, 2009 at 8:45 am
That sounds awesome!