Corn, basil and broccoli – the newest members of the vegetable family to grace our box this week. If you didn’t eat that corn last night, I hope you’ll eat it tonight. Sure, you could store it, but what would be the point? Here you are with corn as fresh from the farm as possible Read More…
Ingredients:
corn
Preparation:
Corn, basil and broccoli – the newest members of the vegetable family to grace our box this week. If you didn’t eat that corn last night, I hope you’ll eat it tonight. Sure, you could store it, but what would be the point? Here you are with corn as fresh from the farm as possible … why would you wait to enjoy its sweetness? The longer it sits, the starchier it becomes.
So – take a sharp serrated knife and cut off the tops, husk and all. Toss the worms to your backyard wildlife. If you’re going to roast your corn in the husk, then just peel the husks back and brush off the silks. This is much easier to do dry than if you try to do it under running water. Pull the husks back up, give them a little soak to keep the husks from burning on the grill, and then put them on the grill long enough to char the husks and infuse the corn with a lovely smoky flavor. Or … corn this fresh really doesn’t need cooking. You could just cut it off the cob and mix it the salad of your choice, or toss it with the cilantro and some lemon or lime juice for a yummy corn salsa.