Tuesday, September 9, 2008
Quite possibly the best & easiest corn recipe ever
You know how we associate certain 'tastes' with different times of the year? I'd say that gingerbread is definitely Christmastime, miso soup reminds me of midterm exam time in January, and juicy, sweet apricots mark the end of June / the start of summer. However, the #1 taste I associate wtih that 'turning point' when late summer turns into fall would be my dad's firepit corn.
For as long as I can remember, when it's that time of year when the local corn is just perfect, we have corn roasts in our backyard at least a few times a week. This is the absolute BEST way I've ever had corn, and ever will! Because the kernels themselves are right on the embers, the natural sugars in the corn become carmelised and oh-so-sweet.
The best way to enjoy this recipe is sitting right by the fire, using corn husks to hold your hot ear or corn. I like to just devour it without any condiments or regard to proper eating manners. Don't forget to floss after!
what you'll need:
-fresh ears of corn in husks
1. Start a lovely little campfire!
2. When it's starting to die down, spread out some hot embers
3. De-husk the corn and place on the embers (Save the husks, though!)
4.Cook the ears until done... make sure to move them around every few minutes.
They'll be done with they look like this:
5. Remove from the embers, hold in your hands using some of those leftover husks, and ENJOY!