Thursday, 18 August 2011
I hate to admit it, but one thing I really do miss over here is good corn on the cob . . . especially in August when all my loved ones back home are digging into feasts of crispy tender corn on the cob, slathered in butter . . . Oh-so-sweet and crisp and delicious!
They do not have good corn over here. Oh, it's ok, but . . . it's not at all near as tasty as what we have back home. We even had some corn seeds sent over to us which we planted a few years back . . . it didn't grow well. We ended up with a few stunted ears, which while quite delicious, were not near enough to satisfy my craving!
Anyways, I do make do with what I can find . . . coz the North American in me just can't pass a summer by without having some corn on the cob. I have a tendancy to herb it up with tasty butters and such though, which more than make up for any lack of flavour in the corn.
They just don't "get" corn over here, I don't think. Corn should be cooked as soon as possible after picking. Every hour it waits it gets starchier and tougher. Most of the corn we have in the shops is old . . . or already husked. (DO NOT HUSK your corn until just before cooking it!!!)
I did manage to find some today that was not already husked and I snapped it up. It wasn't as good as the corn from back home . . . but I did it justice I think . . .as best as I could. It wasn't half bad actually!
*Oven Roasted Corn on the Cob with Herbs*
Corn on the cob, slathered with butter, seasoned, sprinkled with herbs and then rolled up in parchment paper and baked in the oven until buttery tender crisp and herby!
4 fresh ears of corn
softened butter (about 4 TBS)
sea salt and freshly ground black pepper to taste
fresh herb sprigs (basil, rosemary, thyme, dill, marjoram or sage)
Preheat the oven to 230*C/450*F/ gas mark 8. Husk the corn and remove any silk clinging to the ears.
Get four large squaares of baking parchment (greaseproof paper). Spread each ear of corn with some softened butter. Sprinkle with salt and pepper to taste. Place on a square of parchment. Lay 5 or 6 sprigs of fresh herbs around each ear. Wrap up and seal on the ends by twisting tightly.
Place the sealed ears of corn directly on the oven rack. Bake for about 20 minutes, until tender crisp. Unwrap to serve.
For the best flavours combine herbs in duos, such as thyme and dill, basil and rosemary, or thyme and sage. Delicious!
Flavoured Butters are a really easy and delicious way to get some flavour into your corn, especially when it's not the best quality of corn that it should or could be.
Here are some tasty suggestions:
Dill Butter - 2 ounces (1/4 cup) softened butter, 1 TBS chopped fresh chives, 1 TBS chopped fresh dill, 1 tsp lemon juice.
Italian Butter - 2 ounces (1/4 cup) softened butter, 1/4 tsp garlic salt, 1 TBS chopped fresh basil, 1 TBS chopped fresh oregano leaves.
Horseradish and Parsley Butter - 2 ounces (1/4 cup) softened butter, 1 TBS chopped fresh parsley, 2 tsp prepared horseradish, salt and black pepper to taste.
Caesar Butter - 2 ounces (1/4 cup) softened butter, 2 TBS grated Parmesan Cheese, 1 tsp chopped fresh parsley, 2 TBS Caesar Salad dressing, fresh ground black pepper to taste.
Curry Butter - 2 ounces (1/4 cup) softened butter, 1 TBS good quality curry powder
Basil Butter - 2 ounces (1/4 cup) softened butter, 1 tsp chopped fresh basil, 1 tsp chopped fresh chives, salt and black pepper to taste.
Onion Butter - 2 ounces (1/4 cup) softened butter, 2 finely chopped spring onions, 1/4 tsp ground paprika, sea salt and freshly ground black pepper to taste.
Chili Butter - 2 ounces (1/4 cup) softened butter, 2 TBS sweet chili sauce.
Just combine the ingredients for each flavour together and spread on the cobs of corn before wrapping and roasting.
Over in Oak Cottage today, there's a delicious Chocolate Chunk Pie!