Corn season is upon us and there are many great ways to enjoy this fruit. (Garden Geek reminds us that if it has seeds it’s a fruit.)
Each region of Mexico prepares corn slightly differently. Down in Chiapas, street vendors served their roasted ears of corn with a paper packet of some spice blend that included salt and oregano. The paper was quarter sheets of old newspapers.
Move to the opposite end of Mexico, to Chihuahua, and the roasted street corn on the cob comes with a wedge of lime to moisten it with plus a newspaper packet of the most searing chili powder imaginable. I think Tex-Mex and Chihuahuan cuisine are closely related.
I do enjoy the Sonoran roasted corn on the cob. You get the wedge of lime plus a milder chili that matches the corn well, making it more tasty without taking the roof of your mouth.
Corn For a Busy Southwestern Family
Here in Arizona, we tend to not roast our corn but to use a family recipe that’s at least 20 years old. When I met Paul, I had no idea we would end up married. (It took him ten years to convince me, but the so far 13 married years have been just fine.) When I first met him, Paul was a single Dad raising two boys. Like me, Paul was raised in the country and was of the firm belief that kids needed to be a working part of the family, with chores – not pampered pets nor coddled consumers of parental labors. Living in a townhouse in the city, the chores for his boys were things like helping make dinner, setting the table, and (horrors!) loading the dishwasher.
The older son, Nick, had one dish he liked to prepare and we all liked to eat – Dilly Corn. Not sure where the recipe came from or what it might have originally been called – but this Dilly Corn is fast and easy for a kid to make. Safe too, although Nick never seemed to worry about safety – but that’s another story (A bicycle with no brakes- really?!)
corn in a can, or frozen, or leftover corn on the cob sliced off the cob
dried dill leaves – at least a tablespoon for one can of corn
microwave dish or pot for stove top
1) Heat the corn.
2) Drain any liquid
3) Melt some butter on the hot corn.
4) Sprinkle on dill.
5) Stir well so everything is coated.
The chef notes: Best to let the dish sit about five minutes so the oils in the dill have a chance to mesh with the oils in the butter. Start with a tablespoon of dill, and let the flavor develop. The flavor will get stronger. You can always add more if you want. This dish is also nice a a cold salad the next day.
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More cooking and using Southwestern products in our new cookbook Using Honey in New & Savory Ways (Tierra del Sol Institute Press). Only $7! This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol will get a few pennies at no additional cost to you.
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