Knee-High by July

A summer memory:

Sitting on the front stoop, my sister by my side with a brown-paper grocery bag and a heavy bottomed cooking pot.  There we sat shucking away the green husks and wisps of silk from Mid-Western sweet corn.  We knew that summer had arrived when corn was offered up at roadside stands and grew to be knee-high by July.  Nothing beat those crisp, golden kernels, bursting open with a pop of sweet, starchy goodness!

My taste for sweet corn spiked early this year, mostly in thanks to the crazy tricks the weather has played on the Mid-West.  Fortunately or perhaps, unfortunately the unseasonably warm temperatures have encouraged some crops to arrive 6 weeks ahead of schedule, such as sweet corn.

A favorite corn on the cob delicacy of mine is in the Mexican tradition of Elotes, grilled corn on a stick.  Sounds simple but there is much more to experience with Elotes that I will share with you soon!  What I am going to share with you is a fusion twist on this Mexican sweet corn standby, that I found on Epicurious.  They brilliantly spun the idea of Elotes halfway around the globe to the Mediterranean and came up with, Corn on the Cob with a Mint-Feta Butter.  Frankly, I just can’t get enough.  The sweet corn is boiled to perfection and then tossed around in a delightful buttery, cheesy, mint mixture.

Corn on the Cob with Mint-Feta Butter by Michelle

Corn on the Cob with Mint-Feta Butter, Gourmet | August 2009

by Gina Marie Miraglia Eriquez

Yield: Serves 6 to 8

Active Time: 15 min

Total Time: 20 min

1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.

Cooks’ note:
Mint-feta butter can be made 2 days ahead and chilled.

About these ads

About shelswift

Michelle Swift is a freelance writer and blogs on Table without Borders. She has an affinity for running, culinary eats, adventure and sparkly gold things. People and adventure light her up like a hot pink neon sign!

One comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 657 other followers

%d bloggers like this: