Webisode Wednesday: A Corn on the Cob DuetKelsey Banfield
The corn stalks were “knee high by the 4th of July” this year, which is to say they were right on schedule. Right now upstate NY, along with most of the country, is enjoying peak corn season. People are eagerly snapping up fresh ears at nearly every market and farm stand, myself included. I love corn as much as the next person. I grew up in a small town bordered on all sides by corn fields and can only eat it picked fresh off the stalk to ensure peak flavor. Anything found pre-shucked and shrink-wrapped in the market just won’t do. There are two main methods I use for cooking corn, either boiling or grilling. In this webisode I demonstrate both methods. They are equally as tasty and it really depends what is easier for you. Either way, they both yield delicious sweet, crunchy corn for your dinner table. The perfect, and perhaps most delicious, side dish of the season.