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, 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
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.