This summer, we had more sweet corn than any previous year. Gillen did most of the work to make it happen. He made some money on it too! But it is never enough corn. We love it so. In the end, the worms took over and we didn’t have as much as we had hoped. Next year, we plan to grow three rounds of it, at least.
It is delicious, of course, simply boiled and slathered with butter and sea salt. Jesse actually prefers it raw. But I found this recipe from an old issue of Bon Appetit and we really liked it this way too.
From the August, 2003 issue of Bon Appetit. This recipe was created by a reader from Atlanta, Tracey Medeiros:
4 servings: 4 ears of fresh corn 6 tbls. olive oil 1/3 cup freshly grated Parmesan cheese 1 garlic clove, minced 1 tbls. fresh lime juice 1 teaspoon ground cumin 1/2 teaspoon hot pepper sauce (we like the local Italian guy’s (Zio Micu’s) organic sauce at the Morningside Market a lot! But the kids didn’t want this in the corn) 1/4 cup chopped fresh cilantro (sorry for the crazy formatting; I’m tired of fighting it, so have decided it works : )
Cook corn in pot of boiling salted water until tender, about 5 minutes. Drain. Whisk 5 tbls. oil, cheese, garlic, lime juice, cumin, and pepper sauce in medium bowl to blend. Season to taste with salt and pepper. Heat remaining 1 tablespoon oil in large skillet over medium high heat. Add corn and saute until heated through, turning frequently, about 2 minutes. Brush corn with some of Parmesan cheese mixture. Turn corn and brush with more cheese mixture. Cook until coating begins to color, about three minutes. Transfer corn to platter. Mix cilantro into any remaining Parmesan mixture and brush over corn.
We ate it with Helen’s beautiful eggs, tomatoes and buffalo mozzarella cheese.