Before we commence with the food pictorial, I must say: I'm in mourning.
It's the Friday of Labor Day weekend, and all the little farm stands that sell the world's best corn on the cob have already closed for the season. This is a catastrophe. I don't buy corn at stores. I buy it at farm stands. I'm a lifetime corn snob. And now there's none. I'm too late for a Labor Day corn feed. Sigh.
Well, for those of you have still have farm stands open or who (heretics) buy your corn at the grocery store, here's today's Friday food.
This week I've experimented with different ways to flavor corn on the cob. Can you guess what's on the above cob?
Oh, don't wrinkle your nose and act all disgusted (except for the vegetarians in the crowd--I'll excuse your dismay). This is very, very tasty. Messy, greasy, drippy, yes--and delicious.
Then there's this possibility:
Fresh lime juice, chili powder, and sour cream. Who knew?
I didn't. So you see I was cautious at first run, just seasoning a tip of the corn. But after one bite, I doused the whole cob in these three fine, fine ingredients. Oh so tasty.
But when it comes right down to it, it's hard to beat the basics:
Good ol' butter. Yum. Again with the drippiness and the messiness, and again with the who-cares-iness.
Happy Labor Day, everyone--hope you still have local corn to eat.