Saturday, August 13, 2016

Corn, dropped

Verlyn Klinkenborg:

“August,” The Rural Life (Boston: Back Bay Books, 2002).

Related reading
All OCA Verlyn Klinkenborg posts (Pinboard)

comments: 3

The Crow said...

Verlyn's method is more like mine: carry it into the kitchen, plop it on the table in front of daughter (and, now, grandson), hand each one a paper bag for the husks, then start the water to boil. By the time they've finished the shucking, the water is boiling and the corn is dropped.

In the 15-20 minutes it takes (less if the corn is young) the ears to cook, the table is set with paper towels (also called - in my house, anyway - Cajun napkins on a roll) for wiping butter drips off faces and hands, shallow baking dishes or pans for rolling ears in butter, and a large platter piled high with thick slices of vine-ripe tomatoes.

At least once a summer, we have a corn and tomato feast, nothing else...except pitchers of tea. We do the same thing with peaches, homemade short cake and freshly-whipped cream. That's all.

Now I'm hungry.

Michael Leddy said...

Me too.

Supermarkets here set up trashcans for in-store shucking, which always somehow feels wrong.

Fresca said...

CROW: I'm a come to your house!!!

My mother used to make BLTs with fresh summer tomatoes--sandwiches that you had to eat over the sink, they were so drippy...

sweet days