If you can't tell, we're big fans around here of taking advantage of the bounty of sweet corn available this time of year. Usually, multiple times a week.
Tonight we did something different than our usual boil-and-salt: we peeled back the shucks, buttered and salted the corn (right now we're all about Penzey's Special Seasoned Sea Salt, which we received as a wedding gift), and grilled them on our porch. (Well, on the grill, on the porch.) They came out great!
We also served it with a side of black beans, a brilliant idea of Matt's that we just kept embellishing. First we thought to mash them slightly, then cook them with a little chopped cilantro. It seemed then like they were just crying out for a few tomatoes to keep them company. Before I knew it, I'd tossed in a little (about an ounce) Monterey Jack cheese, which made them delectably creamy, and then we topped them with a spoonful of the absolutely to-die-for farm-fresh sour cream we've been getting our hands on lately. And stirred in a spoonful of Matt's spicy chipotle paste.
Unbelievable.
And just in case the butter, cheese, and sour cream weren't enough to meet our recommended daily allowance of milkfat, we polished it off with a scoop or two of Nielsen's Frozen Custard--truly, the smoothest stuff on earth, and in coffee and coconut, about the most delicious combination I can think of.
Corn and beans--simple, time honored, and absolutely brilliant.
Tonight we did something different than our usual boil-and-salt: we peeled back the shucks, buttered and salted the corn (right now we're all about Penzey's Special Seasoned Sea Salt, which we received as a wedding gift), and grilled them on our porch. (Well, on the grill, on the porch.) They came out great!
We also served it with a side of black beans, a brilliant idea of Matt's that we just kept embellishing. First we thought to mash them slightly, then cook them with a little chopped cilantro. It seemed then like they were just crying out for a few tomatoes to keep them company. Before I knew it, I'd tossed in a little (about an ounce) Monterey Jack cheese, which made them delectably creamy, and then we topped them with a spoonful of the absolutely to-die-for farm-fresh sour cream we've been getting our hands on lately. And stirred in a spoonful of Matt's spicy chipotle paste.
Unbelievable.
And just in case the butter, cheese, and sour cream weren't enough to meet our recommended daily allowance of milkfat, we polished it off with a scoop or two of Nielsen's Frozen Custard--truly, the smoothest stuff on earth, and in coffee and coconut, about the most delicious combination I can think of.
Corn and beans--simple, time honored, and absolutely brilliant.
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