Location: Home > food > Hot, buttered, salted corn on the cob
Hot, buttered, salted corn on the cobPosted Aug 14th 2007 3:19PM by Marisa McClellanFiled under: Dinner, East Coast, West Coast, Vegetables, Dairy, Steaming, Real KitchensWhen I was young and my family still lived in Los Angeles, we'd make the drive from Eagle Rock to Woodland Hills to visit my grandma Bunny about once a month. My dad's brothers would arrive with their families, filling the driveway with cars, dogs and kids. The musicians would settle down to the serious business of jamming, while Bunny listened, occasionally added a harmony line and took care of dinner. During the summer months, she would buy dozens of ears of corn and it would be my job to help her with the husking. We'd sit outside at a picnic table, a paper grocery bag from Ralph's between us and we shuck away. I can't make corn on the cob without thinking of her. Over the weekend, I bought some corn at the farmers market and last night I gave it a quick steam. I was the only one eating, but I boiled all I had, because while I love it buttered and hot, straight off the cob, I also am a big fan of fresh corn on salads. What I couldn't eat was sliced off the cob and is now waiting in the fridge to be tossed with some arugula and Lancaster county tomatoes. Oh, but it was good on the cob. Sweet and crunchy and tasting of the essence of summer.
|
Artical Related:
Step-by-step car engine cooking
One "Rose of Muhammad", please
Should cops get free food?
Cold, raw, plain, corn on the cob?
eDesk for those times you have to eat in the car
