It’s hard to beat Iowa sweet corn in July and August–and probably the best way to eat it is on the cob, as fresh as you can possibly get it–purists say that the water should already be boiling at home before you pick the ears from the field. It’s sold by the dozen out of trucks in downtown Grinnell, and I usually pick up a few dozen here and there–to eat fresh, and to freeze for the winter months. I also like to experiment with other dishes; one recent favorite that a friend shared with me is corn with tarragon–a very simple recipe, but surprisingly good (unless you don’t like the anise flavor of tarragon). You could also substitute arugula, parley, or other fresh herbs.
Ingredients
12 ears of corn, shucked
3-4 sprigs of tarragon, chopped
4 tablespoons butter
1 teaspoon sugar
1 teaspoon sugar
salt and pepper to taste
Recipe
Cut the corn off the cob with a sharp knife. Run the back of the knife blade across the cobs after cutting off the kernels, to extract as much of the juice as possible. Saute corn with butter in large saute pan, adding in sugar and salt, and about 1/4 cup water. Bring to low simmer until corn is cooked through, about 5 minutes. Add in chopped fresh tarragon, and stir to incorporate. Good served warm or room temperature.
FoodIowa 