I always think of corn as being more of an end-of-the summer vegetable, but this year the stores seem to have an abundance of sweet delicious corn on the cob already. And I can’t get enough of it!! I remember growing up, we would go pick up some fresh corn-on-the-cob at Salhannah’s Farm in Franconia. I have no idea if I spelled that right, apparently I’ve never actually had to write it down. It was this gorgeous farm in rural New Hampshire and their corn was DIVINE! Unfortunately the farm stand no longer exists, but I hope someone is still growing that corn! My brother & I would sit out on our porch and shuck it before dinner. I’m not sure if we actually volunteered for this activity or enjoyed it at the time but I have fond memories of sitting out on the porch as the sun was getting low, talking (or maybe fighting) with my brother and shucking that corn. Just one of those simple happy summer memories. Love you Ian
So about this meal. We had picked up some swordfish from the market & needed some bright summer sides to serve with it: some corn & avocado spinach salad seemed perfect for it! We found this tequila lime spice rub for the swordfish and it was delicious! I have no idea how they turn tequila into powder, it’s probably a complete marketing scheme but it worked and we gobbled it up. I don’t care what it was, it was delicious.
This is a super-easy side dish, one that should definitely make its way into your rotation. Yes, there’s the extra step of boiling the corn-on-the-cob and cutting it off, but its SOOO much better than the frozen stuff. Just do it, it’s worth it.
Simply chop up some garlic & scallions. I used 6 ears of corn, 4 cloves of garlic & 2 scallions.
Add those babies to the sauté pan and cook with some olive oil or butter (I used Earth Balance). Cook for just a few minutes until the scallions start to become translucent and the garlic is fragrant.
Add the corn to the pan and mix everything together well. Continue cooking for another few minutes until the corn is hot, stirring often. Season well with salt & pepper and then Bravo! It’s Done!
I served it with a little spinach, avocado & tomato salad. I usually compose my meals of a protein, starch & vegetable but lately I’ve been making an effort to just have a protein and 2 vegetables. I’m not giving up my sweet potatoes & grains just yet but its nice to do it when you can. You really don’t even miss it.
Here is the complete masterpiece:
Tom usually goes back for more meat but this time he went back for more corn (yes it’s that delicious). This makes about 4 side servings. We had plenty of leftovers that I gobbled up for lunch.
Delicious summer meal!
WHAT MAKES ME HAPPY:
Getting packages in the mail! The UPS guy just dropped off some packages from Amazon and they were full of presents! Thanks ME! How thoughtful of you! I ordered a larger (exciting item you will learn about soon) from Amazon so I figured while I was at it I would order a few fun food items.
I just ran out of my balsamic glaze and I really can’t go without that for too long so I had to order some more. This stuff is AMAZING. I use it on avocado, salads, grilled vegetables, pretty much anything you would put balsamic vinegar on. It’s thick and sweet and gooey and it makes your plate look all pretty and fancy.
I also ordered my first container of PB2. I know, I know, that train already left the station, but I’m going to chase after it really fast and jump on because it looks like a delicious train. I may or may not have just mixed some in a bowl and eaten it with a spoon. Definitely regretting not ordering more of this stuff, good thing we’re Amazon Prime members!! I cannot WAIT to start coming up with some fun creations with this stuff, stay tuned…