MEN WHO LIKE TO COOK: If Corn is Back It Must Be Summer
Living in Southern California, we're frequently accused of being
citizens of LALA land, a region of delusions where the inhabitants have
lost touch with nature because there are no seasons. But there are seasons. Our winters are cold. Those of us with fireplaces use them
frequently from January through March. And yet we have to admit, we
don't suffer the ravages of weather that afflict other parts of the
country.
I
f T.S. Eliot's J. Alfred Prufrock measured out his life with coffee spoons, we Angelinos keep track of
the seasons by watching the ebb and flow of the produce in the farmers'
markets. We know summer is over because the peaches and nectarines are
gone. Conversely, when the first corn appears at the farmers' markets,
we know that winter is definitely over.
Several weeks ago a few
pieces of corn were for sale at the Palisades Sunday market. Then
yesterday at the Santa Monica Farmers' Market, a giant mound of corn
materialized at Gloria's Fruits & Vegetables stand. Seeing so much
corn a dozen recipes came to mind, but the best way to celebrate the
return of corn is the simplest: corn on the cob with a slab of butter,
seasoned with sea salt and pepper. One taste and we know for certain
that summer's back.
Corn on the Cob
4 ears of corn, shucked, washed
2 tablespoons sweet butter
Sea salt and pepper
Leave
the cob whole or break in half, put into a large pot of water, and turn
the burner on high. When the water boils in 10-15 minutes, the corn is
done. Drain and serve with butter, sea salt, and pepper.
Serves 4. Preparation Time: 5 minutes. Cooking Time: 10-15 minutes.
Comments (1)
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I bought a spice pack at Bay Cities called “Sea Salt & Jalapeno” that is just HEAVENLY on corn. it’s made by a company called Wewoff.