Why don't I live in Kansas? Corn is my friend. If I could walk around with it in my shirt pocket and suck on the kernels everywhere I went, well let's just say I would be happy. I'd be locked up...but I'd be happy. This is why I keep it in my purse. I'm kidding. Or am I? It has come to my gleeful attention that corn is on sale like crazy down here in the Southwest. Do you see the freaky-eye-twitching I'm doing right now. Sure sign that it's time to make some crazy sweet corn. Lend me your ears. No pun intended. Bend over here really close and listen very carefully...hear that? It's the sound of me not liking boring old straight corn. Nope. I like mine with so much flavor oozing off the kernels that it isn't right to eat alone. Case in point...
This is the stuff. Sweet right off the farmer's field, cooked to perfection with an amazing Chile Lime and Parmesan butter on top. I know. I know. It's a happy place. I'm tapping my ruby slippers right now...You will need:
4 cobs of corn, simmer 5-10minutes in a pot of boiling water. Remove with tongs and place on a serving tray.Add salt and pepper to taste.
Chile Lime and Parmesan butter
1/4 cup butter, softened
1/4-1/2 cup cooked, diced green chile (depending on the heat you like...I love Hatch chiles)
1/4 cup Parmesan cheese, grated
1 clove fresh pressed garlic
zest of one lime
1/4 cup fresh chopped cilantro
Combine well. I like to reserve the cilantro and sprinkle it over the top.
At service, pile the butter on top of the hot corn and spread it out. Season again with black pepper. Then to really make it evil and good...I squeeze the juice of one lime all over the corn.
Yup. I'll be sucking on these corn cobs for quite a long time. SSSShhhhllllkkkk. Ahhh.There you go. Corn rules!
oh wow! guess what we are having this weekend!!
ReplyDeleteThat really does look and sound so good... and really easy, too!!! Thanks for the great recipe idea! :-)
ReplyDeleteyou don't know me, I blog stalk you, I like your recipes. I definitely want to try one. However, I wanted to share. Someone once told me to only cook my corn for two minutes exactly, no more, no less, I didn't believe them, but I tried it. It is exceptionally sweet and non startchy this way, I will never go back. try it out and let me know what you think.
ReplyDeleteOkay...I'm trying the 2 minutes. Thanks for the tip. I like it raw so I wouldn't be surprised if I adored the quick 2 minutes idea. I do like to give people a happy medium with the 5-10 minute times. But...you are probably on to something awesome!
ReplyDeleteOur corn is finally ready to pick. Looks like we'll have a chance to use the recipe soon!
ReplyDeleteI'm good with my butter and salt.. (not much of a chile/chili person.. )
ReplyDeletewow sounds and looks yummy! follow along with my blog and get in on cool giveaways,pam
ReplyDeletemmm that looks so good!
ReplyDelete