One of the joys of summer eating is fresh vegetables and there is nothing better than corn on the cob picked fresh that morning.
We have a farmers market down the road that puts a big sign out when they have corn picked fresh that morning and people flock in to buy it such that by mid-day, it’s all gone. This morning I happened to be driving past and saw the sign so it determined our evening meal choice for the day.
We’ve done corn many different ways over the years, but our current favorite is cooking it simply in salted water, rolling the ears over a stick of butter and then coating with a sprinkling mixture of our smoked chipotle rub mix and Parmesan cheese.
To make the rub mixture, I use one part kosher salt to 1/4 part smoked chipotle powder, 1/4 part granulated garlic and 6 parts coarsely grated Parmesan cheese. This can be crushed together with a fork or for larger quantities carefully blended to a coarse mixture in a bullet blender.
The results are a spectacular blend of buttery, delicious corn, a hint of heat from the smoked chipotle powder and salt which both accentuate and intensify the flavor of the corn.
We love to pair this with a Bacon, Lettuce and Fresh Tomato sandwich.
Enjoy your summer eating!
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