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Danielle Bean

Danielle Bean
Danielle Bean, a mother of eight, is editor-in-chief of Catholic Digest and Faith & Family. She is author of My Cup of Tea, Mom to Mom, Day to Day, and most recently Small Steps for Catholic Moms. Though she once struggled to separate her life and her …
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Rachel Balducci

Rachel Balducci
Rachel Balducci is married to Paul and they are the parents of five lively boys and one precious baby girl. She is the author of How Do You Tuck In A Superhero?, and is a newspaper columnist for the Diocese of Savannah, Georgia. For the past four years, she has …
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Lisa Hendey

Lisa Hendey
Lisa Hendey is the founder and editor of CatholicMom.com and the author of A Book of Saints for Catholic Moms and The Handbook for Catholic Moms. Lisa is also enjoys speaking around the country, is employed as webmaster for her parish web sites and spends time on various …
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Arwen Mosher

Arwen Mosher
Arwen Mosher lives in southeastern Michigan with her husband Bryan and their 4-year-old daughter, 2-year-old son, and twin boys born May 2011. She has a bachelor's degree in theology. She dreads laundry, craves sleep, loves to read novels and do logic puzzles, and can't live without tea. Her personal blog site …
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Rebecca Teti

Rebecca Teti
Rebecca Teti is married to Dennis and has four children (3 boys, 1 girl) who -- like yours no doubt -- are pious and kind, gorgeous, and can spin flax into gold. A Washington, DC, native, she converted to Catholicism while an undergrad at the U. Dallas, where she double-majored in …
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Robyn Lee

Robyn Lee
Robyn Lee is a 30-something, single lady, living in Connecticut in a small bungalow-style kit house built by her great uncle in the 1950s. She also conveniently lives next door to her sister, brother-in-law and six kids ... and two doors down are her parents. She received her undergraduate degree from …
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DariaSockey

DariaSockey
Daria Sockey is a freelance writer and veteran of the large family/homeschooling scene. She recently returned home from a three-year experiment in full time outside employment. (Hallelujah!) Daria authored several of the original Faith&Life Catechetical Series student texts (Ignatius Press), and is currently a Senior Writer for Faith&Family magazine. A latecomer …
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Kate Lloyd

Kate Lloyd
Kate Lloyd is a rising senior, and a political science major at Thomas More College of Liberal Arts in New Hampshire. While not in school, she lives in Whitehall PA, with her mom, dad, five sisters and little brother. She needs someone to write a piece about how it's possible to …
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Lynn Wehner

Lynn Wehner
As a wife and mother, writer and speaker, Lynn Wehner challenges others to see the blessings that flow when we struggle to say "Yes" to God’s call. Control freak extraordinaire, she is adept at informing God of her brilliant plans and then wondering why the heck they never turn out that …
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As Corny As ...

Culinary Wednesday!

Posted by DariaSockey in Food on Wednesday, July 20, 2011 10:33 AM

As corny as ... Kansas in August?  How about as Pennsylvania in July?

Year ago, when I was a child, we had to wait until August for decent corn on the cob, since that was when local corn came ripe in my home state.

But over the years, earlier ripening varieties have been developed. In addition, newer types of corn holds their sugar content longer than formerly, so even the out of state stuff we’ve been getting since early June has been pretty good.  Now that our local corn is hitting the stands, I’ll be serving it several times a week.

My recipe is tried and true: put ears in cold water, heat til it boils, turn off the flame, cover, and let sit around 20 minutes. Slather in butter. Eat.

Conservative that I am, I haven’t wanted to budge from this method, no matter how often I read about grilled corn (doesn’t it dry out that way?) or corn flavored with all kinds of sauces are urged on me.

I thought it was wildly adventurous of me to actually sprinkle some black pepper on my corn the other day, but other than that I have not tried to gild the lily by doing anything different to those luscious gold and white kernels.

But maybe if you ladies are enamored of some of these new-fangled corn treatments, I’ll give them a try. After all the tasty recipes I”ve been getting from these Culinary Wednesday posts, I know I can trust the Faith & Family community. So let’s see if you can drag me out of the boiling and buttery trough I’ve been wallowing in every summer.

Comments
7
Filed under cooking, corn, hot, recipes, seasons, summer, vegetables

Comments

Page 1 of 1 pages

 
Posted by StephC on Wednesday, Jul 20, 2011 10:49 AM (EDT):

Thank you for this, Daria.
I am particularly interested in “fast & easy” corn on the grill.  Emphasis on “easy.”

Last week we tried a method where you leave the husks on, soak in garlic & salt-seasoned water for 20 mins, roast & turn on a med. grill every 10 minutes, re-soak when needed…oh, and then somehow peel off the husk and stringy things w/o burning oneself.

DH loved these so much that I felt bad saying, “Well *that* was a lot harder than plopping them all in a pot of boiling water!!”

 
Posted by Heather on Wednesday, Jul 20, 2011 11:16 AM (EDT):

This one is pretty easy and tasty.  Saute some shallots (onions would work too) in some butter or oil, add a pinch of salt.  Then add in chopped mushrooms (we use cremini).  Then add some finely chopped pablano pepper and white corn kernels.  Finish with some heavy cream.  Yummy!

 
Posted by Moira on Wednesday, Jul 20, 2011 11:21 AM (EDT):

I like grilled corn but instead of leaving them in the husk, I shuck them, spread on the butter and salt and pepper and wrap them in foil to grill.  It takes about 20 mins over a med-low heat and they should be turned a few times during cooking.  This way means no trying to peel the husks when the corn is so hot.

 
Posted by Allie on Wednesday, Jul 20, 2011 11:28 AM (EDT):

I’m pretty traditional with corn too, but I am tempted to try this honey chili butter at some point: http://budgetbytes.blogspot.com/2011/05/oven-roasted-corn-with-honey-chili.html

 
Posted by Sarah on Wednesday, Jul 20, 2011 2:56 PM (EDT):

I only just discovered that you can throw unhusked ears of corn straight onto the oven rack at 350 degrees for 35 minutes. Then everyone can husk their own at the table. It comes our perfectly every time, and they are actually easier to husk after they are cooked. So why have I been husking and boiling big pots of water all this time?

 
Posted by Karen on Wednesday, Jul 20, 2011 3:07 PM (EDT):

Lots of butter, salt and pepper and I am happy.

I live in S. TX though and the popular way to eat corn on the cob is far different than what I am used to. You can buy it on the street this way.

Roll hot corn on the cob in butter and/or mayonnaise, sprinkle a special chili powder that goes on fruits and veggies (sold in produce section down here) over it, roll in queso fresco/cotija cheese and squirt a little lime juice over the whole thing.

This is the closest recipe I could find:

http://allrecipes.com/Recipe/mexican-corn-on-the-cob-elote/detail.aspx

 
Posted by EML on Wednesday, Jul 20, 2011 9:42 PM (EDT):

I remove the husk, wrap in foil, and then put on the grill for about 20-30 mins (high to med heat). It always comes out super juicy!!


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