Wednesday, March 05, 2008
Last Friday, this was my station for about an hour and a half. It was the evening of the annual FFA Food Fest and my job was corn on the cob cooker.
I boiled three cases of wonderful fresh south Florida sweet corn in the husk using my "bigger than y'alls" pot.
It's bigger, admit it.
The corn was spectacular, but what really blew the minds of the local corn munching populace (mostly farmers with a real appreciation of good corn) was a technique I stole from watching my Uncle Richard serve corn at family reunions back in St. Augustine.
(Aunt Shelba, tell him thanks for me!)
While the corn is boiling, a large can of warm water is placed nearby with a stick or two of butter melted in it. The butter floats at the surface of course. Each person peels back their corn husk and dips their ear of corn into the can. As they withdraw it the butter coats the ear perfectly.
It's very efficient.
Apparently, no one in our huge county had ever heard of such a thing and they were all amazed at my cleverness.
Of course, I told them I had invented the idea ... so now I'm considered a bit of a corn genius around these parts.
A week later, people keep coming up to me and telling me how good that corn was and "... wasn't that a clever way of buttering it."
I guess you could say they lichen me, they really, really lichen me.