COTTAGE GROVE HOUSE

Amusingly the market’s sign on this corn read “Red White Corn”.   Hmm.  That was enough for me to place three in the basket and roast them for dinner.  I like trying different varietals of vegetables, for no other reason than “variety”.   The other day we picked up pinky sized zucchini and although I do enjoy bitter flavor they were a bit too much for my palate.  Other interesting vegetable varietals I have seen are purple green beans, purple carrots, yellow watermelon and of course lovely red blood oranges.

Recipe adapted from Epicurious.  Serves 3.

I n g r e d i e n t s

• 3 ears of red white corn
• 1 teaspoon olive oil
• sea salt and pepper
• 4 tablespoons butter
• 2 scallions, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon fresh lemon juice

M e t h o d

If you are roasting your corn in the oven, preheat oven to 450°F.

In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds with a sprinkling of salt. In a saucepan melt butter with cumin salt and stir in scallion greens and lemon juice. Cool butter.

While butter is cooling, peel back husks from corn, leaving them attached at base of ears, and discard silk. Brush kernels with olive oil and place on a baking sheet.  Roast in oven for 30 minutes until corn turns a golden brown.  Remove the corn from the oven and allow to cool.  If you are leaving your kernels on the cob, serve with warm cumin butter.  Otherwise, slice the corn kernels off of the cob and toss with warm cumin butter.