Another item on the very short list of things I like about summer, is fresh corn. The little stand run by Suter's Farm Market has opened for the season on Sawmill Road. The corn is brought in fresh daily from Pandora, Ohio, about two hours northwest of my neck of the woods.
The cute young guy running the stand said I could have an extra ear for free, if I was willing to take a bite of an ear of raw corn, just to see how sweet it was. He was so right, it melted in my mouth.
I like to cook it just a bit, until it's tender, but still a little on the crisp side, then butter it, squeeze fresh lime on top, and sprinkle with salt, freshly ground pepper and chili powder. Oh heavenly days.
By the way, do you eat your corn on the cob horizontally, typewriter style, or bite around the ear, twirling as you go? Just curious. I happen to be a twirler, left to right.
Great photos, Tess! The essence of summer to me. I'm a huge corn on the cob fan. When I was a little girl, we had a house at the beach, and I was so sad because I'd lost my front teeth, so I couldn't eat the corn on the cob my dad got from a local grower. He kindly sliced it off, so that the kernels were still attached like little soldiers all in a row, and put them neatly on my plate. I remember being so thrilled, when he said I could have "corn off the cob."
ReplyDeleteI think I'm a typewriter left to right. I'm glad you have corn--I saw a report saying so much of the corn had shriveled up and died because of droughts. I know you've had rain, though...
I'm definitely a typewriter-style eater...once I cover it with butter, salt, and pepper.
ReplyDeleteOh, beautiful! My corn will be ripe in a day or two if the raccoons don't get it first.
ReplyDeleteTypewriter.
everytime I visit i leave with something new, this was no acception...Lime on corn? I am so going to the farm market 2morrow :)
ReplyDeletethanks for another great idea :)
i love corn. when my father was still alive, we used to have 10 hectares of corn. the other side of the river where we have rice plantation...
ReplyDeletei remember those days.
nice pictures too...
JJRod'z
Taste of summer,just a dream for me right now.
ReplyDeleteDavid, you're gonna love it...lime and chili powder. It is heaven!!
ReplyDeleteJj, that's a nice size field of corn. I had to look up hectares to acres. A hectare is about 2.5 acres.
ReplyDelete..yummy.. and even though it's raining here i think i would be great to deal with some corns today.. i especially like corns in a way we call 'Binatog na Mais' or 'Boiled white corn' (corn is 'mais' in our native dialect) - it's a popular Filipino dessert made by soaking mature white corn in water and salt until puffed. The soaked corns are then boiled until the skin almost peel off. Then the excess water is drained and the corn is placed in a bowl or plate then topped with either sugar or salt (sometimes both) and generous amounts of grated coconut. ah, now too much to make me crave and should i head my way off getting one now? ahaha..
ReplyDeleteGood day.
~Kelvin
Kelvin, that sounds delicious. I could eat a big bowl of that right now!
ReplyDeleteActually I am both a typewriter and a twirler style corn eater...depending on the mood. Love the white corn and I have really nice corn holders so it is fun fun fun!
ReplyDeleteHELLO! haven't stopped by to say "hey" in awhile...it's looking good over here at the Manor! But your question, my, my...never thought I'd suddenly become self conscious about how I eat corn. Truth? I'm a dang typewriter. Next truth?! gonna try the twirl, oh yeah ;>}
ReplyDeleteI agree totally. Ours here is still not ready but mid-August it's our favourite lunch.
ReplyDeleteI eat mine from left to right, taking out two rows at a time. It has to stay neat, and be covered in the standard butter salt and pepper.
We, of course, scrump ours. There are hundreds of acres of it all around.
Corn is now so frequently contaminated by GMO seeds that I seldom buy it anymore. Here in the Southwest we have pretty blue corn. My favorite source of corn, a farmer that would haul in a truck load from the south to our local farmers marked, has grown too old to make the trek, so sad. He was a riot and made corn an imperative to bring back home from the market. I usually boil mine and then spray on a coat of Braggs Liquid Aminos followed by Brewer's Yeast or if I am in to dairy some grated cheese.
ReplyDeleteLove several things about summer, among them Tess Kincaid's blog, and of course...CORN!
ReplyDeleteI AM a typewriter! No imagination there!--grin.
Nice shot of the cob-corn. Tess, you just 'have a way' with those farm-produce-stand-hands! LOL
PEACE!
We planted corn in our daughter's garden this year. It's got a little way to go yet, and is currently as high as a baby elephant's eye.
ReplyDeletewhen it's prepared the same day it was picked off the stalk, corn hardly tastes like a vegetable at all. It's sweet and moisture is practically milky. Up until almost the third day after being picked, corn is one of the only true bounty of the earth that by itself alone, can be considered "milk and honey"
ReplyDeleteonce picked off the stock, the sugar begins to turn to starch and around day 4 it's back to regular store bought corn. It's a source for empty calories and can be used as a basic staple
but a truly wise person recognizes the importance of the gifts of this world that are the honest to god milk and honey
there are numerous, seemingly endless amounts of
truly beautiful things in this world literally "right in front of us"
but humans have always had a propensity for using these gifts as filler and it is sad how many people wait until the fruit has soured and ruined for everybody due to their own emotional emptiness and spiritual. If they had only known what or who they were dealing with
when the farm down the road opens up its stand it's like a door is flung wide and the big processes of nature that come together to create sweet corn call out to me like almost nothing else. straight up with salt and butter and i am lost to the world!! steven
ReplyDeleteI mix it up. I guess as the spirit moves me. Not only do I love corn but I love my clear, pressed glass corn dishes that are made to hold an ear of corn.(Swimming in butter and spices of course.)The world owes corn no doubt, not to mention our native ancestors who cultivated
ReplyDeleteit.Thank You powers that be!
Corn ice cream? I might try it this year.
I like to start off with one typewriter row, left to right, and then go back to the left side and chomp downwards, twirling, until I reach the other side. Then I skip a few rows, take a bite, and do that all the way across the cob. On the next row, I alternate the bites so that it leaves an odd number of kernels and then an even number.
ReplyDeleteWhen I'm done, you can see a portrait of the Mona Lisa.
Definitely time to go to Stroms farmers market and get some fresh produce.
ReplyDeleteOh, typewriter...
Good, fresh corn is the best. We like to grill it sometimes and serve it with chilli lime butter, delicious. As for eating, I usually twirl.
ReplyDeleteA definite twirler here, left to right starting at the thick end.
ReplyDeleteThe fields along Possum Hollow Rd. are coming along nicely, but we'll never eat any of that corn - it's all cow corn, meant to be used as feed.
Marcheline, I had to read your comment out loud to WT. I am still laughing.
ReplyDeleteI'll have to tryitwithlime juice and chili powder. It's horizontal rows for me, usually left to right.
ReplyDeleteChili powder and lime sounds delish! Celery salt is good too!
ReplyDeleteOh I love the stuff! Best ear I ever had was in Chicago at a food fair believe it or not. I'm a twirler.
ReplyDeleteYour recipe for corn sounds delicious...will have to try it. We cooked ours on the grill last weekend. So yummy. There is a corn field right next to our yard and I think it is higher than an elephant's eye. Looks like it's ready to be picked. I'll miss looking at the beautiful rows of corn when they harvest it and we have the fallow field back.
ReplyDeleteTypewriter style. Every time I look at your blog I contemplate throwing away my camera. You take the most beautiful photographs.
ReplyDeleteTypewriter-style, definitely. I have yet to get any fresh corn this summer -- spring planting was late in this part of PA because of all the rain. (Would that we had some of that now!) But you've made me hungry for it. **is off to find a roadside stand**
ReplyDeleteMost of the time I'm a typewriter, but sometimes I twirl (I'm a Gemini, ya know). Love this!
ReplyDeleteLeilani, thank you! I adore my trusty little Canon PowerShot. I hope it lasts forever.
ReplyDeleteJanelle, celery salt sounds WONderful!
ReplyDeleteI eat the whole corn
ReplyDeletecob and all
and then spit out the cob
leaving
sweet as molasses
kernels
sitting in my belly
and a smile on my face
Roll corn in butter then brown sugar then onto the grill. Yes.
ReplyDeleteI had corn on the cob today, fresh as it can be.
ReplyDeleteI eat it typewriter style, running first a piece of cold butter along the hot cob, adding then a bit of salt and coarsely ground pepper.
Btw, I have cowboy boot corn holders. *chopchopchop*
ReplyDeleteI'm a typewriter, and have given up butter on corn with the deliciously moist and sweet new varieties there are around now.
ReplyDeleteCorn always means the autumn side of summer to me, which means that we must be on the spring side of winter now. YAY!
adore corn on the cob. just coming out here but must admit my first few ears were not that great.
ReplyDeletetypewriter style dripping w/butter and salt.
Anon, that is a very unique way to eat corn. You must have a large mouth and very strong teeth.
ReplyDeleteTypewriter style but never with the extra bits. I'll have to give it a go...always up for something new.
ReplyDeleteTypewriter and twirler, myself.
ReplyDeleteThe severe drought had ruined the corn here. What is available is tough, dry,and tasteless.
We did buy it twice though, hoping it would get better,,,,as it wouldn't be summer without it!
Wish I could say I'm a twirler 'cause that sounds so much better than typewriter style... but there you have it, typewriter-left to right.
ReplyDeleteBeautiful corn & I love the phrase "high as an elephant's eye". Cool!
I love when the farm stands are open and I can get fresh, local corn and Jersey tomatoes and delicious fruit.
ReplyDeletebtw, I bite around the ear, twirling as I go. Like you, left to right.
I'm a typewriter.
ReplyDeleteDone over the coals and painted with Garlic butter for me! Twirls and chin wiping with gusto!
ReplyDeleteTYPEWRITER STYLE!!!!
ReplyDeleteI love corn. I love corn so much I have been accused of writing corn porn.
That link is SFW. I mean - it's all text! There's no pictures.
I wish there were pictures. God, look at those sweet, firm ears.
Beautiful macro shot of the kernels here, Tess. I'm typewriter style. And I cannot wait to try corn on the cob your way. Very similar to mine, only with lime. Wow.
ReplyDeleteIndiana girl here so yes we love our corn on the cob! I am a left to right twirler too! My family thinks Im funny when I eat corn. They dont seem to have a eating style...kind of all over the cob.. all three of them!
ReplyDeleteThere are corn fields all around us. I like corn all by itself, nothing added. I am a twirler for sure. Round and round and don't miss one kernel.
ReplyDeleteCorn, tomatoes and watermellon spell summer to me. I guess I eat typewritter style, but I had a friend who could carefully bite off one row at a time. I can do it, but usually too much in a hurry. My only variation on corn is to cut it off the cobb and mix it with mayonnaise, chili powder and lime juice as I understand the street vendors do in Mexico. That is all I needed. One more thing to put mayonnaise on.
ReplyDeleteCorn on the cob is not as popular here in the UK willow as it is in the US - we tend to eat it from tins, which is a shame. I have had it in the US and the taste is wonderful. But it wants eating very fresh.
ReplyDeleteDogimo, thanks for your link. Seems I've finally met my match in corn love.
ReplyDeleteShari, one row at a time? Impossible! I'm a chomper! Mayo? Now that's an idea.
ReplyDeleteTess,
ReplyDeleteOh fresh corn, fresh veggies this time of year, so delightful!
I have to have butter and a touch of salt!
xoxo
Karena
Art by Karena
Do come and enter my Giveaway from Dr Perricone!! It is very exciting!
i was just one minute ago standing in my garden and saying " my amish broom corn is higher than the fence and tasseling "....and then i come here and see this...it's so august !!!!
ReplyDeletehappy summer, my friend
kary and teddy
xx
I am so going to try lime and chili powder on my next ear of corn! I eat mine typewriter style:) It is finally local corn time here in RI!
ReplyDeleteI twirl and type my way through an ear. I like mine plain with a generous amount of black pepper for seasoning. Yum!
ReplyDeletetwirler too!
ReplyDeleteno surprise sure it is a holdover from spinning as a kid!
I eat my corn typewriter style with butter and salt, sometimes a dash of fresh ground pepper. Lime sounds interesting as well. I love the barn series - I haven't seen that before. I have missed Willow Manor and Magpie Tales - I have been busy with kids and summer - can't wait to catch up at the end of August! :)
ReplyDeleteI love the phrase to 'give you an ear for free'... Could anything sound more friendly? :)
ReplyDeleteYou eat your corn as though it were an ice-cream cone?? Very cute! We are big corn on the cob fans... Eat it exactly as you do, except for the twirl. Might have to give that a whirl now...
Most definitely typewriter style for me, although I do really like cutting it off the cob then eating it
ReplyDeleteI think I must be a twirler...no special direction! (I am left/right impaired!) Ooooh....I must get to our local market on campus this week!
ReplyDeleteI have now had corn ice cream and am happy to report it's wonder!
ReplyDeleteI strained the mangled kernels out just before churning. It magically takes on a baked bread pudding flavor with a delicate sweet corn taste. A little drizzle of maple syrup and my Native DNA was knockin'! Seek it out or GOOGLE a recipe and try it.