Spicy Corn on the Cob

Eating seasonally is one of the foodie’s great adventures and keeps the earth happy too.  One waits patiently for the bright asparagus indicating spring has sprung and the juicy berries that prove summer is in full bloom only to follow the crisp apple that winds down the fall or the hearty potato that perseveres winter’s slumber.  If you’re up for the challenge and excitement of eating according to nature’s calendar, check out these seasonal food maps from around the globe: Earthseason s for the U.K Seasonal Food Guide for Australia Seasonal Food Chart for South Africa Epicurious Seasonal Ingredient Map for North America.  Corn is cropping up all over North America in August but it only lasts so long – so make the most of this summer’s harvest! Try this sexy, spicy recipe from Tabasco: 1 cup unsalted butter, softened 1 tbsp Tabasco pepper sauce 8 ears corn on the cob Combine butter and Tabasco in a small bowl and mix well.  Peel one side of husk away from cob without removing completely and loosen remaining husk (don’t remove silk).  Brush butter mixture over kernels and smooth back husk to original shape. Cook over covered grill for 2-3 minutes (husks should be charred). Other easy spreads: Olive oil Parmesan Cheese Herb Butter (mix ½ tbsp of your fave herbs to every 1 tbsp of softened butter) Sexy tip: when boiling corn, add a little milk to the water to make your cobs extra sweet!

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Spicy Corn on the Cob