“Knee high by the 4^th of July!” That was always the standard we used to judge whether or not a crop of sweet corn was going to be a good one that particular year. During the still, humid summer nights, if you listened really closely, you could actually hear it growing.

It is strange that we are attracted to eat a grain that we cannot even digest in its whole kernel form. But boy howdy, does it ever taste good! It is one of the most popular veggies around the dinner table. Everyone looks forward to summertime, when it can be cooked and eaten right off the cob.

 

INGREDIENTS

6 ears of corn, husk and silk removed

2 tablespoons melted butter

2 tablespoons freshly squeezed lime juice

½ teaspoon chili powder

1 tablespoons chopped cilantro

½ cup crumbled queso fresco*

¼ teaspoon salt (or to taste)

 

DIRECTIONS

In a large pot, bring water to a boil. Boil the corn for 3 minutes, then remove and allow to cool slightly so that they can be handled.

Cut kernels off the cob into a large bowl. Set aside.

In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.

Pour the chili lime mixture over the corn and mix to coat.

Add the crumbled queso fresco and stir. Season with salt to taste.

Serve at room temperature. Refrigerate leftovers.

*Queso fresco is a soft, mild, creamy Mexican cheese that can be crumbled easily. If you cannot find it feta would be a good substitution. Crumble the cheese over the salad just before you serve it so that it doesn’t dissolve in the chili lime mixture.

 

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Quick Tip:  Want a better way to get that corn silk off your ears of corn? Take an ear, with the husk still on it, and wrap it in a damp paper towel. Microwave it on high for 3 minutes (you can do 2 ears for 6 minutes). Let them cool down until they are cool enough to handle. Chop the stem end off with a strong, sharp knife. Grasp the cut end of the cob in one hand and the husk and silk in the other. Pull, and the husks and silk will come off in one smooth motion. No more picking silk out from between the kernels! Oh, and they are cooked and ready to eat, too!

Recipe and photo courtesy of Julie at Lovely Little Kitchen