1 hour ago
Monday, August 17, 2009
Corn on the Cob, Nero Wolfe style
Back at Mother's Day I posted that my DS had given me the complete Nero Wolfe TV series on DVD. DH and I have been slowly working our way through the episodes.
We watched "Murder is Corny" a few weeks ago and DH listened to NW's description of the "right" way to cook corn, which is: fresh from the farm, still in the husk, in the hottest oven possible, for 40 minutes, shucked at the table and eaten with butter and salt. NW calls this "ambrosia".
On our way home from visiting Auntie this evening, we passed a farm with a stand our front, still open. DH suddenly pulled in and announced "We're having corn, Nero Wolfe style, tonight!"
Now, let me inform you that we were in the heart of New Jersey, in August, and anyone from the Northeast US knows about Jersey corn in August- it is FABULOUS!!! We've been lucky to have eaten this special treat all our lives.
When we got home I pulled out my Nero Wolfe cookbook just to be sure, and turned the oven up to 550°, the last register before broil. I put the corn into the hot oven, just laying it on the rack. After 40 minutes, the husks were blackened and like burned paper, and crumbled when I removed them. Some of the corn kernals were golden, some were browned. We added the butter and salt and ate.
Verdict: unanimous from DH, DS and I- we will NEVER cook corn any other way again. It was the tenderest, juiciest corn ever. I cannot describe the taste- it was corn, but better than any corn I've ever had.
As Mikie used to say (for those of us of a certain age, lol): "Try it, you'll like it".