Wednesday, June 2, 2010

Maize from Heaven

Corn on the cob has returned in full-force to the farmers markets, supermarkets and roadside stands around Baltimore. Yesterday, I saw a man selling it out of the back of his van for $2 a dozen. It's everywhere.

With inspiration from a dish at Woodberry Kitchen, which in my opinion is the best restaurant in the city, Other Blonde Girl and I have been gobbling up this summertime staple grilled with mayonnaise and feta cheese. It is so good you'll crave it every day.

No recipe to follow here. Just drop husked ears of corn directly onto your grill. Cook, turning every couple of minutes until the ears are slightly charred. Remove and slather immediately with your favor mayo and feta cheese crumbles.

Be warned, this corn is addictive! You will want to make meals of nothing but this corn. Plan on at least two ears each.

2 comments:

  1. We will have to try that it sounds awesome. We had grilled corn with parmesan and cilantro and a squeeze of lime for Memorial Day. Also, Blonde Girl made a recipe with fresh corn scrapped from the ear, cooked in brown butter. It's finished with a bunch of chopped basil and is delicious.

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  2. Wow, what part of Baltimore are you visiting? I went to the Sunday market on May 30th and saw no corn. Once I get my hands on corn, I will try all the mentioned ways of preparing it and look for others.

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