Sweet, tender, and juicy, it makes a perfect summer supper in and of itself. Accompany it with some fresh tomato slices, mozzarella cheese, and a few basil leaves, all sprinkled with good olive oil and vinegar and wow, it's a treat fit for royalty.
In Central America, corn on the cob is often grilled and served with lime wedges and chili powder. It's really delicious that way, too, and provides a totally different taste.
As children, my father treated us to more delicious ears of corn than I could ever count. He'd go out into his huge garden and pick a big bucketful of corn. Meanwhile, inside the house, Mummy would boil water in a big pot.
As soon as the corn was shucked, into the pot it would go. A few minutes later, a mound of fresh corn on the cob became supper. Slathered with butter and a sprinkling of salt, it tasted absolutely divine.
Be sure to visit Dayle's blog, A Collection of This and That, http://alittleofthisandthat2.blogspot.com/ and check out all the other simple pleasures? Her blog button is in the sidebar, too!
HOW DO YOU EAT YOUR CORN ON THE COB?
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