Buttery Corn on the Cob

I cannot let the summer go by without mangoes, watermelon and corn. How about you?

Speaking of summer,it is mommy and daughty bonding time…making memories …

My imagination just went wild  as I was getting ready for the post and my regular readers know this is not the first time  :))
 I am always awed by the beautiful & perfectly animated , make believe world of fairies where scale does not matter.. the grass, the mouse and even the shoe lace looks humongous. It is so impressive to see how the little beauties do their chores,collect pixie dust etc..I mean fairies too have to work hard.
Well can’t blame me I have had an overdose of watching  Tinkerbell movies . For a long time I knew all the dialogues from it……forcefully memorized though !  Thanks to all the reruns during my daughter’s summer vacation. Her dad was not spared either, when the Great fairy rescue was released, he had to endure the British accented fond way of calling Achan(Dad ) as “Father Father Father…  followed by ‘Father’ another 35 times”..Thank goodness there was no mother character in the movie !
She did get over Tinkerbell and  fairies but looks like her mommy will take some more time :))

I must say when it comes to corn she has gladly fallen in love with boiled corn just the way I wanted her to instead of processed popcorn.

Ingredients:
Corn- 3 ears (husk and silk removed)
Butter-3 tsp
Cheese 1/4 cup (Parmesan or Fontina )
Paprika – 3 pinches
Spring onion – 3 ( chopped neatly)
Lemon /lime wedges- 3-4 pieces

Method:
1.Cut the corn into two. I snap it with my hands.
2. In a large pot pour enough water to cover corn pieces and boil it.When it comes to a boil add the corn pieces.Let it boil covered with lid for 4-5 minutes until the kernels are tender.
3.Remove the corn onto a paper towel then immediately transfer on to serving tray.
4.Sprinkle each piece of corn with paprika and cheese on top also spring onion rings finally top it off with a small piece of butter.
Serve immediately with lemon wedges on the side along with bbq.                                  

Note: Select corn with slightly damp & green husk. This ensure milky sweet corn inside compared to dry and fraying husk which results in tough kernel.
Boiling for too long also results in tough corn.
While eating don’t bite into a chunk instead go by the natural rows of corn by biting with your lower teeth so you can avoid  its skin getting in between your teeth.

It is okay to be messy while you eat corn on the cob 🙂
Hope you Like it.
 Meena

Here are some more awesome corn recipes to try from Food network friends:
The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil “Butter” (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie’s Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes