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 thanfreshlocally-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
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.
