Sunshine in a Husk
When you stand among the soldier-like rows of Southern cornfields, you are on magical ground. Listen. The long, broad leaves rustle in the breeze like Mother Nature’s taffeta skirts. Sweetcorn is one of the summer’s sweetheart vegetables. From steamer to skillet, cornbread to chowder, fresh corn has sustained American culture for centuries—and still brings ear-to-ear grins when it’s placed on the table.
The average ear of corn has 800 kernels, arranged in 16 rows (don’t believe me..count them). If you find yourself with more ears of corn than you can eat in one sitting, refrigerate the extras in the husk in a plastic bag and use as soon as possible.
When corn is picked, its natural sugars immediately begin to turn to starch, so swiftness in cooking is critical. Mark Twain recommended putting a kettle of water in the middle of a cornfield, building a fire under it, and shucking the ears of corn directly into the boiling water. Slathered with butter, it would be pretty unbeatable.
So this summer visit your farmers market or stop at one of the vegetables stands along the road and join us as we salute a favorite Southern kernel.
Here is a South of the Border twist on Southern corn.
Eight slices bacon, eight ears fresh cornbread, 1/4 cup chili powder
Wrap a bacon slice around each ear of corn: place each on a sheet of heavy-duty aluminum foil. Sprinkle with chili powder, and wrap in foil
To cook cover with grill lid, over medium-hot coals for 15 to 20 minutes, turning once.