Friday, July 11, 2008

Corn on the cob

We have been doing a fun Main Course this last week, now that it feels like Summer might be around for awhile [and decent corn can be found in the market] Baby Back ribs with our Jack & Coke barbecue sauce, cole slaw, and my favorite side for summer--deep-fried corn on the cob!

The corn is deep fried for about 2 minutes until it is looking a little worse for the wear--mottled brown here and there--yet golden and cooked. We toss it in unsalted melted butter with some green Tabasco sauce thrown in to taste, chopped cilantro, salt and fresh cracked pepper.


The corn is addictive cooked this way--super fast too. Now, I realize you don't have to deep fry the corn--you could grill it over coals on the barbie in the back yard and it would still be delicious, but I had corn cooked this way last summer at my favorite Tom Douglas' restaurant--Palace Kitchen--and couldn't wait to play with it here at Pacific Grill. I like mine even better than his--simply because I love the green Tabasco butter with it!

2 comments:

Carmen Jones said...

On July 19 of last year I wrote about corn on the cob, and it seems like your current offering is a direct response to this section of my column.

You dirty little PG mindreaders....

Stupid Mother Shuckers

For all of you out there who are trying to figure out how to get to the center of my heart, I’ll give you one way to do so in the summertime.

Just give me corn on the cob.

Corn, yellow as my hair, is such a quintessential requirement for getting me through hot, sweaty days.

Each time I drop into the grocery store, I pick up three pieces, and when I eat it I’m reminded of such fun things.

When I was a tiny little Carmen, I used to hate the cob, and I’d have my mother shave it off with a knife. As a spoiled rotten only child, I didn’t like to get the corn stuck between my teeth, and I’d have nothing to do with the cob.

Nowadays, I can’t wait to sink into the burst of natural flavor that explodes on impact along with proper doses of I Can’t Believe It’s Not Budder (note Fabio accent).

In college, my friends used to throw the hugest, best barbecues ever. So many people would be there that it would take a troupe sitting around in lawn chairs all jointly shucking to get the job done.

I always laugh when I eat corn because during that big barbecue time, I used to call all of those friends Stupid Mother Shuckers.

But in the privacy of my own home, I still feel free when I get a dose of this seasonal delight.
I listen to good rock and roll music, which reminds me of good times, and I raise the unbuttered piece of corn in the air.

Mother Nature dun good with that one.

Anonymous said...

Dooling!
xoxo
Mariel