501 Life Magazine | Enjoying summer and corn
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Enjoying summer and corn

by Don Bingham

Every season presents the grand opportunity to return to our culinary favorites. Our family loves corn – on or off the cob!

Many folks travel to Florida on summer vacations and make routine stops for the fresh, sweet corn in the Destin/Foley area. Fresh corn is also plentiful in our area as well. 

If you decide to go “from farm to table,” it takes a little more effort to shuck, brush and clean the corn, but the results are worth the extra time and effort.

Corn on the cob is a summertime favorite. (Mike Kemp photo)

As a child, the “peddler” would make Tuesday and Friday stops on our street. Mom would pick out the ears of corn, but guess who got the privilege of shucking the corn – disposing of the occasional worm – and making sure all the silk was gone before cooking? Maybe that’s why I love corn!

In the United States, corn is boiled or roasted on the cob, creamed, converted into hominy or meal, and cooked in casseroles and dishes such as corn pudding.

There seem to be lots of suggestions for “the best” corn on the cob. I’ve included a few suggestions. I think I could even enjoy corn on the cob for breakfast – maybe before the morning shower – since corn on the cob is not one of those dishes we choose for the more formal occasions in dining. However, now is the time to take corn on the cob to the next level! Enjoy.

Seasoning

 

Two seasoning options:

Mix 1 stick of softened butter with ½ teaspoon of cracked pepper, 1 teaspoon cumin seeds and coarse sea salt to taste. Spread on hot, cooked corn.

Blend 1 stick of softened butter with 1 minced garlic clove and 1/2 teaspoon Old Bay seasoning. Spread on cooked corn and sprinkle with more Old Bay and kosher salt.

Parmesan Corn on the Cob

1/4 cup butter, melted

1/4  cup grated Parmesan cheese

1/2  teaspoon Italian seasoning

4 ears corn on the cob

1/4 cup water

Salt to taste

In a small bowl, combine the butter, cheese and Italian seasoning. Set aside. Remove husks and silk from corn. Place in a shallow, microwave-safe dish. Add water. Cover and microwave on high for 7 to 10 minutes. Drain. Brush with butter mixture and sprinkle with salt. (This mixture may be put on corn, wrapped in foil and cooked on the grill.)

 

Don Bingham

Recognized throughout the state as an accomplished chef, Don Bingham has authored cookbooks, presented television programs and planned elaborate events.