lellen, Fri, September 5th, 2008
Then, up above, you know those tassels that wave in the wind? Little bits of white that resembled rice were blowing down onto the pink silk from these antennae and getting ensnared in the tendrils.
So, I guess the two parts of the plant mingle, something goes a tingle, and a corn cob starts to take hold in the silk, which then gets wrapped in the leaves.
I’m not really sure this is actually what is going on, but you have to start somewhere to end up where we are right now with the corn as high as an elephant’s eye in the height of the fresh corn season in Central New York. And if you are anything like my family, we eat corn as much as possible this time of year - the fresher the better.
I’ve heard many recipes, but the one that seems to work the best is to put the husked corn into a big pot of cold water, set it on the stove on high heat (without salt). Once the corn comes to a boil, it is done - you can always pull the pan off the burner and let it set awhile, but you can also eat it right away.
What about sugar? I don’t really believe in adding sugar to the water as I believe that is gilding the lilly, or in this case the cob. But some locals swear by it.
Butter got you down? Worried about the butter? Dare to go bare; corn is fabulous with butter and salt, but it is also lovely all on its own. Try munching on a fresh corn cob without the addition of butter or salt, you just might like it!
Corn season is one more reason CNY is a fresh place to live!
Send her your favorite place to pick up corn.
