One thing was requested by many for our Labor Day barbecue was corn on the cob. I am making koobideh hamburgers, so I though some za’atar sprinkled on the corn would fit the Fusion Middle Eastern theme. Since I am less fond of corn, I break the ears into smaller pieces—they are easier to eat and everyone knows that two small pieces have fewer calories than one big piece.
Tag Archives: corn
One thing that son-in-law Chris requested for his birthday meal was corn on the cob. I am making beef and beans, so I though some chili powder would be the spice to use. Since I was making a big pot of Santa Maria beans, I did not want a whole ear per person, cutting them into quarter seemed the solution.
23andMe is a powerful, but dangerous tool. Jan has assumed she had one father, when in fact there were two. According to her genes, Jan’s ancestry is ¼ Iberian and ¼ Cora—although they refer to themselves as Naáyarite—an indigenous tribe that lives in the mountainous region of along the Jalisco / Nayarit border of north Pacific coast Mexico—although much of Jan’s extended family has moved to the coast.
I am barbecuing chicken wings for this Sunday’s Dinner and I needed a vegetable side dish. While Jan like corn on the cob, much of what you find in the stores has already gone moldy—pull back the top leaves and take a sniff. My wife will not touch it when it is that state. Fortunately, there is an Summer vegetable stand near us that has really fresh corn.
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.