Visit your local farmers' market and you'll know that corn is in season. Experts might differ on the best way to enjoy this seasonal crop, but in my book any way you cook it, it's delicious either boiled with butter, salt and pepper, grilled with seasoned butter or roasted in a salad. In the spirit of culinary experimentation, I prepared a riff on recipe from my friend, mystery writer Avery Aames .
Corn on the Cob and Cheddar Salad
4 tsp rice wine or white balsamic vinegar
2 Tbsp olive oil
1 tsp salt
1 tsp white pepper
1 1/2 tsp dried basil
2 tsp sugar
4 green onions, thinly sliced (white and green parts)
3 oz white cheddar, grated
1 yellow, Delicious apple, diced
4 ears of corn
1 head Bibb lettuce, washed and dried
Carefully peel back the husks, remove all silk and rewrap in the husks.
Place on a sheet pan in a preheated 350-degree oven and roast 30 minutes, turning three times to roast all sides. Or, if you prefer, remove husks and silk and boil the ears, covered, in about one inch of water, in a frying pan for about five minutes, turning occasionally to cook all sides. Set aside until cook enough to handle, then remove kernels with a small knife.
Mix the dressing, including olive oil, vinegar, seasons and sugar. Toss corn, apple, cheddar, green onions and dressing together. Serve cold on a bed of soft Bibb lettuce.
Tiger Wiseman is a long-time Wilton resident, part-time aspiring mystery writer, and full-time foodie. She is always on the lookout for new ingredients, recipes and places to eat.
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