Corn off the Cob
Albert Wood
It's that time again in Vermont. The leaves are starting to change signaling our coming winter. I may not be quite ready for that, but you know what I AM ready for? Corn! There's nothing much better than fresh locally-grown corn. We went to the Dotten farm, entered the farm stand and picked up a ½ dozen ears, brought them home, and made something wonderful!
I wanted something a bit different than our traditional butter-drenched corn on the cob, which I love!!!
I thought I'd try it off the cob, and it was wonderful too! You have to try it or something like this! I made a meal of it by adding some fresh homemade guacamole, chips, and refried beans!
Corn off the Cob
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
5 minutes
Ingredients
-
2 tablespoons maple sugar
- 2 tablespoons taco seasoning
- 1 tablespoon garlic pepper
- 1 tablespoon granulated garlic
- 1 teaspoon red pepper flakes
- Feta cheese and ¼ lime for topping
Directions
- Cook your corn as you'd like, I was running super late so I nuked mine for 3 minutes with the husk on.
- Cut the corn off the cob onto a plate
- Add seasoning from above to taste - it's enough for 3-4 ears of corn
- Top with juice from ¼ lime and some cheese, I had feta, then add refried beans, guacamole, and chips to make a meal.
Recipe Note
This makes enough for about 3-4 ears of corn