After a quick trip to the Farmer's Market last Thursday, at which my nine-year-old proved my theory that kids will eat the good stuff if given a choice (as we stood in line, he begged and begged and begged for...a cookie? No. A brownie? Nope. An Italian icee? Wrong again. "Please please please get me a green pepper so I can put it in my omelet tomorrow!). And these are the moments when you can hear me shouting from the rooftops: Motherhood Rocks!
But I digress.
The reason I went to the Farmer's Market was to gather up as much fresh sweet corn as I could, this being one of my favorite foods of all time. But once I got home I freaked out about how much corn I was now in possession of, and how on earth would I convince my 7-year-old that it would be good for breakfast too (because how else would I eat it all in time)?
As my husband would say, "To every problem, there is a solution." I've continued to let him think he was the one who came up with this brilliant quote. But he's right, in any case.
If you love sweet corn on the cob, here is an easy way to buy all you can in the summer and still enjoy the sweet taste in the fall and winter months.
Dehusk all the corn (Is that a word? Unhusk? Render it huskless?), and take off all the stringy things too.
Blanche in boiling water (meaning: drop the cobs in boiling water for a minute or so). This makes it easier to get the corn off.
Then get out a sharp knife and large cutting board and slice the corn off the cob. Put all the cute little niblets into a plastic bag and freeze for later use. When you want to add some to a stew or soup, just throw them right from the bag into whatever you're cooking up. If you want to eat the corn as a side dish, put in a pot with a little water (about 1/4 cup or so, depending on how much you're cookin'), and steam for a few minutes until the corn is soft.
But here's the most important part of all this: no matter how you end up eating the corn, always use BUTTER...stay away from that margarine crap with the hidden trans fat (Life is too short to not enjoy real food!). Isn't butter full of saturated fats, though, and will cause you to have a heart attack in the middle of dinner? I suppose if you ate sticks of it at a time. But a tablespoon of butter thrown into a bowl of corn niblets every once in a while? Ain't gonna kill ya, but it might bring a whole lot of joy into your mouth!
Thursday night we enjoyed corn on the cob; Friday and Saturday night we ate niblets as a side; Sunday afternoon I heated up a little for lunch (it's that good!).
So go ahead and buy up all the farmer's corn now that you know how to enjoy it long after the markets have ended!
Suzanna Quintana, Holistic Health Coach & Certified Foodie
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