There aren’t many foods that can conjure up a more pleasant image of summertime than corn on the cob (at least in the United States). Many people have grown up eating it alongside hamburgers, hot dogs, potato salad and watermelon. A “barbeque” (as people outside the South would call it) wouldn’t be complete without an ear of corn slathered in butter with a generous grind of black pepper and sprinkle of kosher salt.
With one humble ear of corn we can travel back to a time of pool parties, lightning bugs and casual games of badminton, horseshoes or whatever your family’s game of choice. It’s hard not to smile, thinking about that simpler time.
For those who relate to emotions through music like I do, Jack Johnson said it best when he wrote, “and there were so many fewer questions when stars were still just the holes to heaven.” Corn on the cob brings us back to that much-needed youthful reminiscence as we live in this 24-hour age of over-communication and overcrowding.
As we get along in life, we realize that those moments are essential. We need to continue to share them with future generations so we as a society don’t forget about what should important to us.
That being said, I encourage you to go to your local farmers market this week, say hello to your local farmers and buy some corn. Invite some friends over and sip some wine or beer as you chat over a luscious ear of corn and make new memories.
To help get you started, I thought I’d share a few of the ways I like to eat corn on the cob. I’m sure there aren’t any new recipes here, but maybe this list will inspire you to try something different.
- Traditional – you know this one well, butter, salt and pepper. The twist on this one is to buy small farm, handmade butter. You’ll notice the difference.
- Smoked – this one is for those smoker-afficiandos: par-boil corn, then rub with olive oil and green onions and smoke for an hour at 225 degrees.
- Mexican-inspired – this one is all about adding flavor, which includes slathering the grilled cob with a mixture of crema and cilantro, a spritz of lime juice and a dusting of chili powder and cotija cheese.
- Greek-inspired – brush a luscious mixture of melted butter, feta cheese, lemon juice and mint onto grilled cobs.
If you’d like to share any of your favorite recipes, please include them in the comments below. We love new food experiences.
Happy summertime memories.