I knew last week was going to be a good week. On Monday, I opened my Henry's Market weekly flier and right there on the front page: "California Sweet Corn 3 for $1 – First of the Season."
I dropped everything and ran to Henry's (it doesn't take much to convince me to go to the market).
When I arrived, there was a huge table covered with ears of corn stacked three feet high. It was a beautiful sight. And since it was early in the morning, I could take my sweet time selecting only the fattest ears (perhaps the firemen overslept; oh, well.)
I gently peeled back the tops of the husks and what lay beneath? Thick, plump, creamy white kernels that I could practically taste drizzled with melted butter. I bought six.
They were good; not as sweet as the corn that will arrive later in the summer, but chewy and dense. This is the kind of corn that's ideal to cut off the cob and saute or add to salads and salsas. The easiest and safest way to cut corn off the cob is to cut the ear in half, then stand one half on its steady base and cut toward the cutting board.
Since I had a pristine bunch of fresh mint, I made one of my stand-bys: sauteed corn with mint, butter, and lemon. The result was a refreshing, satisfying combination of textures and flavors. A little buttery, a little tangy – delicious.
Turns out the corn was the highlight of my week. First our washing machine died, which resulted in several trips to Mr. Bubbles and a stolen load of towels. Then we were rear-ended on the way to work, (fortunately there were no injuries).
Finally our laptop croaked (for the third and final time). It is officially being laid to rest. On the bright side, I received a flier from Costco the other day with coupons for HP laptops. Plus they have great pineapples for only $2.99. Yeah, things are lookin' up again.
Sauteed Corn with Mint, Butter, and Lemon
Serves 2
If you'd like to turn this into a main meal, just add some sauteed shrimp or tofu.
2 medium ears of corn
2 teaspoons butter
1 teaspoon fresh ginger, minced
a pinch of cayenne pepper
salt, to taste
1 teaspoon lemon juice
1 tablespoon fresh mint, thinly sliced
Cut off the corn kernels. In a large skillet over medium-high heat, melt butter. Saute corn for 2-3 minutes, or until lightly browned. Add the fresh ginger, cayenne, and salt, cooking 1-2 minutes more. The corn should be cooked through yet still firm. Add the lemon juice and mint; stir well, add a bit more salt, if necessary, and serve immediately.
- Also published on Susan Russo's site FoodBlogga.