More naturally, the farm was sold out for the day.
And so I shlepped back to the regular ol’ supermarket, for the second time that day, to get my precious corn.
One might argue that you can get local corn at the supermarket, but I beg to know their definition of “local.” I’m pretty sure that in the big chains, this could be from anywhere in the US. Not that corn grown outside of my state couldn’t be nearly as good, but given that it traveled longer to get there, one has to realize that the quality might have degraded, just a little bit.
I returned home with my “local” supermarket corn, and told Ben it was time to turn on the grill.
Not just any grill.
THIS baby which just made its way to our deck less than twenty-four hours ago. For free, because Ben won it from work (the perks of being married to a salesman!). It’s a beauty, isn’t it? It even bears my maiden name (no relation, unfortunately.)
I bet you think I was going to grill my corn. I mean, what summer enthusiast wouldn’t?
One that has experienced the amazingness that comes from corn cooked in a skillet, that’s who. The grill was just for the chicken sausage and zucchini.
I started making this skillet-glazed corn last summer, but never got a chance to share it with you. I’m so glad I waited, because this year I’ve enjoyed the recipe even more with the addition of coconut oil. Especially Tropical Traditions Gold Label Virgin Coconut Oil. I’ve tried a few other brands of coconut oil, but this one gets the most point for its slightly sweet, “just enough” coconut flavor that compliments a variety of foods. It is particularly fantastic in this corn recipe.
All I can say is, trust me, you won’t miss the grill when it comes to cooking summer’s prized corn.
One last thing before I get to the recipe: Today’s my birthday! I don’t have anything too wild planned, unless you count eating frozen yogurt for dinner (I might even get a large, whoo hoo!) If you’re wondering what to get me, I’d adore some extra tweets, stumbles, and facebook shares today 🙂 Basically, however you like to spread blog love, I’d be ever so grateful!
Skillet Glazed Corn with Ginger, Lime and Coconut
1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup waterjuice from
1 limepinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro
Heat the coconut oil over medium heat in a skillet. Saute the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.
Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.
Servings Per Recipe: 2
Amount Per Serving
Total Fat 8.5 g
Saturated Fat 6.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 167.8 mg
Potassium 422.6 mg
Total Carbohydrate 29.4 g
Dietary Fiber 4.0 g
Sugars 4.8 g
Protein 4.9 g
I received free Tropical Traditions Gold Label Coconut Oil to make this recipe. As always, the recipe and all opinions expressed are my own.
This recipe is linked to Wellness Weekends for September 1st, 2011.