One thing I am really looking forward to about the move back to Iowa is sweet corn. There is nothing like sinking your teeth into fresh sweet corn on the cob. I mourned sweet corn during the years I had braces and could not wait for the day to have them removed – the day AFTER yearbook pictures were taken in ninth grade. Go figure.
Anyway, we had our first sweet corn of the season recently and I tried out three wonderful flavor mixtures the last time we made corn on the cob. Check them out below.
After husking the corn, see here for a secret to husking corn that I will have to try next time, place corn onto parchment paper and prepare with seasonings. I broke my ears in half so Eric and I could try all three flavors and choose our favorite.
For the first ear, I used a smear of margarine, a sprinkling of coconut sugar, and Cajun seasoning.
For the second ear, I used Sriracha hot sauce and minced garlic.
The last ear, I used a smear of margarine, a sprinkling of crushed red peppers, and a sprinkling of lime juice.
I was pretty sure this one would be my favorite – there is just something about hot peppers and limes that get me every time!
Roll the parchment around the corn cobs and then place in aluminum foil. Fold the edges over the points of the cob first and then pinch long flaps together to make a mohawk on your corn. Pinch the mohawk together to ensure no loss of flavorings.
Bake in a 425 degree oven for 20 to 25 minutes. Open foil packets and allow to cool slightly before serving.
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| Pretty sure we’d put this cookbook to good use. |
Eric’s favorite was the Sriracha combination, due to its spicy heat, but let’s face it, we’ll put Sriracha on anything around here. I liked the pepper and lime corn – the lime juice made the flavors of the corn and pepper so much brighter. The Cajun one was equally good – I could see that flavoring served with hush puppies.
Bluebird Hill Art 