“Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef’s ingenuity and imagination have ever created a finer dish.” Nero Wolfe in ‘Murder is Corny’ by Rex Stout
Corn on the cob is such a wonderful summer treat and when the local farmers set out their first varieties we indulge ourselves, quickly realize that the second crop will come in so we plan freezer space for corn for the winter. I am so happy that we have a climate that produces two plantings therefore extending the pure pleasure of drippy sweet corn, kernels glued by butter to the corners of our mouths…there is no delicate way to eat corn on the cob, my grand asked where are the corn pokers, the little things to hold on to the corn, I said I don’t have any, well how do you eat the corn? Get a good bunch of napkins, grab an ear, and bite into it, how else?
Corn on the cob appears in the markets really early and while it doesn’t have the sweet taste of corn picked in the morning, it is hard to resist for a quick grilled dinner.
Mikey likes melted butter tarragon as a basting butter for the grilled corn and with every turn the corn is slathered with the herb seasoned butter and finally sprinkled heavily with finely grated Parmigiano before serving…
Simply put, 1 tablespoon butter for each ear of corn, 8-10 sprigs chopped tarragon, salt and pepper for the butter basting sauce. Grill the corn, turning and basting until you get a little char, serve with grated parmesan over hot corn.
Caprese, what can I say? Basics, basil, tomatoes, “mozzarella” bocconcini, olive oil and a drizzle of vinegar of your choice…
My third great vegetable dinner was on Monday a lovely lemon sauced linguine with the additions of asparagus, artichoke hearts, and fresh peas. The basic sauce from Patricia Wells, cream, lemon juice, and butter is what I use…add blanched vegetables to hot sauce and toss with hot pasta.
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
1 pound fresh tagliarini, tagliatelle or fettucine
Grated zest of 2 lemons
3 T fresh flat Italian parsley