It’s rare to meet someone who doesn’t like corn on the cob. An epitome of summer foods, the smell of it boiling strong enough to draw people in from miles around. Unless you are blessed with a rack of metal wires across your teeth, it’s a simple & satisfying treat to dig into. I know, it’s pretty damn high in sugar, but it is a great source of fibre and contains vitamins that are good for our eye site. Boo yah! Corn has been given a bad rap. Yep, the field corn that is used to produce corn syrup and other nasty stuff is usually a GMO crop. However, if you buy it in season and from a local source, you will be rewarded with flavour and happiness beyond belief!
Next time you are enjoying the yellow kernels of joy, try this recipe, it’s slow and worth it. Slow?? What means that?? I run around like a chicken with my head cut off MOST of the time. So when I make something, it’s usually gotta be fast. Let’s be honest, I do have six offspring, three still in elementary school. I run around a lot, too much, why would I say to cook something slowly?
Welllll, apparently it is impossible NOT to double book things with that many kids. I can not make an appointment or a commitment to do something with one child without another being slighted. “Mom, can you pleeeeease drive me to track and field…” at the exact same time you need to be teaching art in my big sister’s class AND taking my twin brother to the doctor for his recurring nosebleeds.
‘Yah, no problem sweetie, I shall just jump in my trusty cloning machine I keep down in the garage & we are set!’
Makes. Me. Weep. I simply can’t win this game.
These days things have changed a little, there are moments when the kids are with their dad and I am not on call. Sweet luxurious moments, when I am secretly missing their requests, but I am allowed to breathe. Moments like yesterday when my guy (an expert at enjoying the now) and I took the long way home. Explored the road less traveled, meandered even.
It was such an extravagance to drive slowly and take in all the sights, beautiful spots, quirky signs…it allowed an already blissful day to linger softly on. Ahhhh…just being calm…
There are windows in the chaos of of life where we can actually take a pause, breathe and realize it may NOT all get done. I couldn’t take the boy all the way downtown to another clinic, because ours had no room…I didn’t make it to track and field, but my fabulous boyfriend did…BUT I did make it to the art lesson and got to work with some really creative young people. Yay Momma! It all turned out okay,better than actually, once again I’d riled myself up for no reason. But you already know this…you’ve been there. I’m not trying to be corny (heehee), just sharing a reminder, oh yeah! And a recipe!
The magic here comes from putting these babies on the barby a good 45 minutes before you want to serve them, low and slow…just basking in the warmth. It’s good for them & it’s good for us. I promise.
Margarita Grilled Corn
Tequila?! Yes, that's right, I said tequila.
- 8 ears fresh, sweet corn, cut into 3- 4 equal medallions (about 3 inches)
- 4 limes
- ¾ cup of butter, salted
- ¾ cup of tequila
- fresh ground pepper & coarse salt, for garnish
- Step 1 Preheat barbecue to a low setting
- Step 2 Clean & prep corn, toss into a thick grill bowl ( the metal thingie with the holes)
- Step 3 Juice three of the limes, set juice aside, cut the fourth one into segments
- Step 4 In a small saucepan, melt the butter over medium heat.
- Step 5 Pour yourself a small shot, or big one…no judgement, salt that hand, shoot & lime it!
- Step 6 Add the remainder of the tequila…or more to the butter, along with the lime juice
- Step 7 Turn heat to low and allow to simmer for ten minutes. Remove from heat & put aside.
- Step 8 Grill the corn over low for about 45 minutes, turning frequently. Once it has softened nicely, turn the heat up to medium if you’d like to get a few nice char marks, squeeze and add the fourth lime bits and toss together.
- Step 9 Remove corn & limes from the barbecue, place in a large serving dish, pour the buttered tequila over the corn and gently toss to coat.
- Step 10 Sprinkle the salt & pepper on to taste, less salt, more pepper is what I like.
- Step 11 Serve to friends and family & wait for the “Ooh’s & Aah’s”
“A light wind swept over the corn, and all nature laughed in the sunshine” ~Anne Bronte