Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.
1 cup lime juice, squeezed from about 6 fresh limes
1 large clove garlic, minced
1 teaspoon, or to taste, ground pure chile, medium hot to hot
Hot corn on the cob
Use ground New Mexican chile or others, but not cayenne, which is far too metallic in taste to work here. Blend the lime, garlic and chile. Let mellow at room temperature for about an hour. Spoon over the fresh-cooked corn and sprinkle with salt. The butter is not part of the original recipe, but is delicious.
Copyright 1997 Lynne Rossetto Kasper, all rights reserved
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.