So for my first fantastic get-away and long anticipated culinary escape, I’ve managed to get a whopping 1.4 miles from my front door - and that is by car even, not as the crow fly’s. But don’t leave yet, let me explain. It is a lazy day and I don’t quite feel like going anywhere right now. Haven’t you ever delayed your travel plans? This is the deal, my family has eaten sloppy joes for three days in a row and I need to quickly perform some minor miracle! Alas, it does happen to be September – harvest time, and I do happen to be living in a land surrounded by miles and miles of corn fields and horse farms intermixed with endless suburbia. So what of it? Are you going to fault a girl for recognizing a gem in her own back yard? I didn’t think so. So let’s check out that great Midwestern favorite that envelops this local landscape– corn. Now I’m not talking about that deep, yellow version that is pervasive in the big boxes and has already passed through its entire carbohydrate production cycle that is nothing but a starchy stalk. I’m talking fresh off the farmer’s preverbal red truck - fresh, tender, sweet, flawlessly creamy, sweet corn.
Although I’m not a native, this is what I know corn on the cob should be: 1. Corn should be picked as soon as the ears have completely filled out - and you’ll know this the case as the tip is rounded and blunt and not pointed. 2. Corn should have white or milky liquid and not be clear and watery. 3. Corn should be sweet because its kernels are full of sugar not because it was cooked in sugar water. 4. Corn should be picked and EATEN just before the kernels convert their sugars to starch. Most corn varieties will convert 50% of its sugar to starch within 24 hours of being picked. Some sweet varieties may buy you a little more time, but not much. 5. There are some things you can do to slow down this process, however. You can refrigerate the corn if you absolutely can’t cook it right away. If you don’t have access to a refrigerator, put it in the cool place in single layers (to minimize the affect from the internal heat from the husk) and then cover with a damp cloth.
For the Perfect Heartland Corn: Now when it comes to cooking corn on the cob, simple is king. Most vegetables preserve their natural flavors and nutrients when cooked simply and corn is no different. There are many great grilling and roasting recipes out there, but at the end of the day my favorite cooking method is a simple steam preparation. Simply put 4 to 5 inches of water in a large pot and bring it to a boil. Add the corn, cover and immediately turn off the heat. It is a myth that corn needs to be submerged. Steam the gems for 4 to 5 minutes and presto! Before you mindlessly slather it with butter and salt, it really might not be necessary with fresh from the farm ingredients and preparation like this. So I dare you try one -just one- ear without these accouterments. Really, check it out.I must have made much ado in the past about the potential evils of excess fat and sodium, because as I dished my minor miracle out to my son, I asked him if he’d like any butter or salt. His response was, as a looked resolutely away was, “No, thanks, Mom, it’ll just kill me.”
Now, if you’re not the purest he is and desire something with a little more punch then the perfectly prepared Indiana corn on the cob, then I’ve got just the thing for you. Take it off the cob and make Moque Choux! Pronounced "mock shoe,” this warm creamy dish is a traditional southern Louisiana favorite with Native American, French and Cajun cultural influences. I made this recipe two days later and let me tell you, the flavor and versatility of this dish is worth writing – or tweeting- home to mom about.
Maque Choux:
• 1 tablespoon extra-virgin olive oil
• 1/2 red onion, chopped
• ¼ cup celery, finely diced
• 1 jalapeno, seeded and finely chopped
• 1 small red bell pepper, seeded and chopped
• 4 ears fresh corn on the cob, husked
• A sprinkle sugar
• Dash cayenne pepper
(or a little more - you decide the punch factor!)
• Kosher Salt
• 2 tablespoons butter
1. Over a plate or bowl, cut the corn off the cob. To best capture the juice, cut about half-way through the kernels, then go back and scrape the cobs with your knife to extract all the milk. Reserve the kernels and juice.
2. Add the oil to a slightly preheated pan. Add chopped onion, celery, jalapeno and red bell pepper. Sauté 3 minutes. Add the reserved corn with juice. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to a simmer. Cut butter into pieces and stir into corn mixture. Allow maque choux to simmer and cook until creamy, 5 to 7 minutes.
Maque choux is great served as a side for grilled fare; or served with avocado slices and a twist of lemon or lime; serve with leftover chicken or spicy shrimp for a hearty a main dish.
live in your world... eat in mine,
Tasty Traveler
