It’s a Corn Toss
Growing up in Iowa, a sure sign of summer was sweet corn on your dinner plate. Ben and I each grew up with the experience of picking, husking and cleaning sweet corn, along with the luxury of having it readily available at the supper table. There are several types of sweet corn- yellow sweet, white sweet, bicolor sweet, and there’s many names that you’ve probably heard of too- honey and cream, peaches and cream, candy corn, and honey and pearl. Sweet corn becomes a staple at our house during the summer, and we get it from the local farmers’ market. What’s great about getting it there is that it tastes like what we grew up with- not the cream corn from a can or the frozen cobs or kernels from the freezer section, and it’s even better knowing that the money is going directly to the farmers that planted, picked, and delivered this wonderful product locally.
In order to keep the taste buds happy, we’ve got a variety of ways that we like to prepare sweet corn which includes the traditional boil- a mother & mother-in-law of our friends (Becky Craig) adds butter to the water used to cook the cobs. Ben and I have adopted this trick, which saves you from sloppy buttering after it comes out of the water. We also grill, make soups, and sauté.
The first time that I had the sauté was circa 2001. Ben and I were visiting my sister Kari in Pasadena. It was a great trip having been our first time to California for bothof us. Seeing the Pacific Ocean, new vegetation and landscapes, and of course, fresh seafood were all treats. In gratitude of her generous hospitality, we cooked dinner for her. It’s been so long that the one item that sticks out is the corn, and you know something is good when after nine years you still remember that bite. So, add this to your summer cooking arsenal. It’s simple, clean, fresh, and summery.