Wednesday, 8 September 2010

First things first...

How can something so simple be so good?  This sweetcorn went from field to mouth in less than two hours, and quite honestly it was the best thing I'd eaten all week.  I cooked it with just a little butter and seasoning, no more.  A timely reminder that sometimes the most simple pleasures are also the best.

Oh a recipe: peel off the outer layers of the corn and pull away the feathery beard-like strings that cover the cob, then wash.  Now replace the last few inner leaves around the cob and steam for 12-15 minutes, then smother with salted butter and run the pepper mill over, if you like.

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