Corn on the Cob

It's finally Corn on the cob season! Just about this time in July, corn on the cob becomes a main ingredient in many of our daily dinners. The season seems so short, that we don't seem to tire of having corn several nights throughout the week.

Did you ever wonder how corn grows? Here are some interesting facts on the growth of corn.

Sweet corn is pollinated by wind movement. Pollen is deposited at the tassels at the top of the corn stalk and drops onto each tip of the developing silks and corn cob. Each strand of silk gets pollinated by pollen dust from the tassels and each pollinated silk forms a kernel of corn on the ear. During the tassel stage, corn plants must receive adequate rainfall (or irrigation water) for the kernels and ears to form. This is the most critical period for corn development. During a drought, corn planted in rows will "pineapple", (that is curl up and resemble pineapple leaves) to conserve moisture.

So pray for rain so we don't have a "pineappling" corn crop.

Ways of cooking corn:

I am sure you have probably boiled your corn on the cob as a way of preparing it. But this summer why not give grilling a try. You don't need to have a gas grill or even a charcoal grill to prepare your corn in this fashion. A grill pan will work if that is all you have. Here are the steps for grilling corn:

1. Select corn that has plump kernels
2. Fill your kitchen sink with a few inches of water and submerge your corn still with the husk in tack into the water. Let is soak for about 10 minutes.
3. If you will be using your gas or charcoal grill, now is the time to prep the grill
4. After soaking corn for a minimum of 10 minutes, remove corn from the water and wrap them in a towel, to absorb excess water.
5. Place the corn on your grill and cook for 10 minutes, turning frequently to avoid over charring any one side of the husk
6. Remove corn from the grill.
7.You may want to have gloves on at this point, as the corn is hot. Remove the husk and silk from the corn.
8. Corn is now ready to eat.

For a new and delicious twist on buttered corn, trying this Lime Butter recipe.


LIME BUTTER

Serves 6

4 tablespoons butter, room temperature
1 teaspoon lime zest
2 teaspoons fresh lime juice
1/2 teaspoon ground black pepper


Directions
In a small bowl, beat together all ingredients until well blended.

Serve with hot corn on the cob

The Things that bring me joy

Ah the joys of summer! With temperatures soaring above 100 degrees this week, I haven't felt that joyful. I've been down right hot and lazy. But when the temperatures drop down within their normal ranges I am going to get back to pursuing the things that bring me joy in the summer. Here's my list:

1. The sound of cicadas humming in the night.
2. Finding wild berries along the road side and picking them without breaking out with a case of poison ivy!
3. Watermelon! Oh the wet and crisp sound of cutting into your first ripe watermelon!
4. Picking berries with a friend. I have picked over 16 pounds of blueberries so far this summer.
5. Sitting out on my deck with the lanterns swinging on the tree branch after the sun has finally set.
6. Having friends over for a cook out.
7. All the wonderful produce I just can't seem to get enough of.
8. Trips to the farmers market several times a week!
9. Getting corn silk stuck in my teeth after eating a delicious ear of corn. (Still haven't found the best corn yet. Perhaps the lack of rain is the problem.)
10. Early morning walks while there is still dew on the grass and taking in all of the wonderful smells of summer- like honeysuckle and fresh cut grass.

Here is a recipe I have made numerous time this summer. Wherever I take this dish, compliments and smiles come my way. Try it, you won't be disappointed.


Nappa salad

Mix together the following ingredients:
2-2 1/2 pounds (1 large head) Nappa cabbage, cut up
3-4 scallions, sliced thin
1 small head of Radicchio lettuce ( or you may use something else of color like red cabbage, sliced red peppers etc.)

Mix together the following ingredients:
2-3 T melted butter
1/2 cup sliced almonds, slightly toasted
1 cup unsalted sunflower seeds
2 pkg. Ramen noodles, broken up (discard the flavor packet)

Dressing:
1/2 c white vinegar
1/2 cup oil
1/4 cup sugar
3 T soy sauce

Toss everything together. Taste great if left to marinate overnight.
For variety, add other items such as: cucumbers, shredded carrots, or grilled chicken to make a complete meal.


Enjoy!

What brings you join? Leave a comment to share your summer joys!