Here’s a simple, flavorful dish suitable for a quick weeknight supper that takes only around 45 minutes from start to finish.
“Knee-high by the Fourth of July,” or so the old corn farming adage goes.
Growing up in the upper Midwest, where there are only a handful of months in which farmers could plant, cultivate and harvest, you quickly learn — and learn to anticipate — when each of these precious few crops is ready and at its peak. Here in the south, the lines blur as the growing season is twice that of my former home, if not more.
Still, no matter how quickly the stalks rise skyward, the first ears of ripe sweet corn in our kitchen will always signal it’s truly the height of summer. And this year, our corn is homegrown! A deliciously successful garden experiment.
Being that the heat and humidity practically shout that it is high season, you may be thinking, stew?! I love a good chilled gazpacho (this refreshed us twice earlier in the month), but for me, warm and cozy bowls of stews and soups are equally as satisfying any time of the year. Besides, there’s science behind heating to cool.
Somewhere along one of several cross-country moves, between the excessive heat, bumptious conditions, and random acts of God, the antique cast-iron comal I scored for my husband shattered. Its sister tortilla press fared better and is well-loved to this day.
Almost a year ago now (has it really been?) I rhapsodized about those south TX tortillas and introduced plantain tortillas to the blog. Those are no less stellar now, but these, these, are the real deal corn tortillas, hand-pressed with love, and I’m here to encourage you to try making them in your own home!
Meals centering around beef are few and far between here, more of a special occasion meat. So when it does appear, we make certain to pull out all the stops.
Take last weekend when my husband unearthed a tri-tip from our deep freeze. He requested a grill-up, leaving the details to me. The result: thin slices of medium-rare tri-tip, corn and a pickled cherry mixture on grilled romaine. It was so bang on, we’re still talking about it. Well, I am.
Did you save the corn cobs? I hope so, because at this time of the year they might be your last chance to make this recipe.