Kate Connally wrote:

> It seems that way. I tried googling it this morning.
> I found reference to corn on the cob done up in a Mexican
> or other fashion but that was being sold in this country
> not in the country associated with the "flavorings". I know
> many countries have corn on the cob but can't find any evidence
> of them actually eating it off the cob the way we do here.
> There a Columbian stew that has chunks of corn on the cob in
> it but I have no idea how they actually eat that when they
> come to it. It seems quite messy to pick it up and eat it
> the way we do corn on the cob, but then how would you be able
> to eat it with a fork and knife? And even if the do pick it
> up and eat it off the cob, it doesn't count since it's not a
> whole ear.
>
> Kate
>
Sometimes in the USA the ear is sliced in 3 big chunks, cooked, served
from a bowl and eaten with a knife and fork, cutting off the kernals as
one eats.

Even when i was young and corn on th ecob was abundant i prefered the
canned corn me mum made up. And eatng it with a spoon.

As an adult i like to cut the corn off the ears, lightly blanch in
boiling salted water and finish in butter & garlic.

Variations include various oils, butter and hot chili peppers,
mushrooms, cheese sauces or cream sauces, vaeious herbs and spices,
wine, beer, stock are all nice for makeing a reduction sauce to serve
the corn in.

Sometimes just to please the elderly relative i blanch up a bit of fresh
corn kernals, aspergus tips, shallots, fresh peas, and toss them in a
white sauce and then add to a pot of macaroni pasta and stir all together.

I do much the same thing for my self but use rice rather than pasta and
like to get some shrimp or chicken in there with a more Asian like
sauce, sesame oil, soy sauce, sake.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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