"This is the time of year that takes me back to days gone by and purely magical moments," Kim says about the fresh sweet corn season.
This summer, Bill and Delores Stotz have had a bumper crop of delicious sweet corn.
I have purchased sweet yellow, bi-colored and incredibly tender white corn. Each was as mouth-watering as the next.
When you visit the farmer’s market and see that the corn and tomatoes have arrived, you know that you are witnessing the best of what nature brings us.
When you want to create a perfect summer meal, you don’t have to look any further than a buttered ear of corn, thick slice of ripe tomato and some crunchy cucumbers.
This is the time of year that takes me back to days gone by and purely magical moments.
Many will pine for the days that corn was boiled in large cans at the Monroe County Fair, and then slathered with butter and sprinkled with salt and pepper. Others will dream of travels to Mexico, or large cities where street vendors offer carts filled with grilled street corn.
This is typically brushed with mayonnaise and topped with cheese and chili powder, and served with optional add-ons like hot peppers, fresh lime juice or cilantro. There is just something about these of flavors that seem ethereal.
Corn is one of the only crops native to the New World.
The relationship between corn and the Americas began with its domestication by the indigenous Toltec, Aztec and Mayan civilizations of the highlands of southern Mexico in 6600 BCE.
These tribes bred the corn from tiny rock-hard ears into the vegetable we know and love today.
Columbus took corn back from his travels to the Caribbean, and during the 15th and 16th centuries, corn quickly spread to the southern regions of North America. The versatility of maize is far reaching, creating ethanol fuel, corn starch, grain alcohol, animal feed and an endless array of edible dishes around the world.
Many countries embrace it, but it remains the No. 1 key ingredient in the cuisine of its birthplace. It’s the main component of tortillas, enchiladas, quesadillas, tacos and tamales, along with many other Mexican dishes we enjoy.
However, at its most basic, we love a fresh and tender ear.
Preparing it “street” style gives it a gourmet kick that many adore. In Mexico, it is known as Elote.
In this preparation, the corn is boiled or roasted, and served on a stick, or with the husk attached at one end to act as a handle. It’s an icon in the cherished street food world.
There are as many variations of this dish as there are lovers of the popular snack. It’s almost always covered with a layer of mayonnaise or butter and sprinkled with cotija or parmesan cheese. Then the additions are endless.
Another preparation of this dish is called Esquites, and this is basically street corn that is cut from the cob, and served in a small bowl. This is a popular late-night snack served from carts in Mexico.
You can easily create both of these dishes without having to travel any further than the farmer’s market.
If hurry, you can still grab this delight, and all it takes is a visit to 20 E. Willow St. from 3-7 p.m. Tuesdays or 7 a.m. to noon Saturdays.
Ask for Bill: He’ll pick out a glorious taste of summer.
The Link LonkSeptember 13, 2020 at 02:52AM
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Cooking with Kim: Sweet and spicy corn - Sault Ste. Marie Evening News
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