Corn on the cob

bring on the summer!

corn on the cob, Greek street food

I would have loved to walk across ripe summer fields and loose myself amidst tall stalks of corn. Unfortunately, I am house bound, as work takes precedence. This post is all about corn on the cob, baked not grilled as we await for BBQ weather again.

Head straight to the recipe.

British weather seems to be a bit off key, after a roasting April and gently May we arrived in July and it feels like autumn. Incessant drizzle. For days…. The walk in the cornfield will have to wait. 

corn on the cob

I will let the farmers wonder the fields undisturbed and give them my gratitude as the toils of the land should not come unrewarded. I hope they cherish these dream walks of mine (hopefully without influencers  manically rushing in as they do on lavender fields.) 

The fruits of their labour reliably comes on the grocer’s mini-van. Yes, services are fully restored even though Covid-19 is not still an omnipresent fear. Let us focus on the corn though, I’m digressing.

In Greece, you can simply grab a grilled corn on the street the same way you do for koulouri. It’s a favourite street food, one that spells of summer in every yellow and slightly charred pearl of corn. 

If you can grill the cobs on an open fire it would be a delight, but the oven will do the job just fine. This is a very basic recipe, just like the street sellers of paved streets in Athens and beyond. Feel free to drizzle and grate on your corn anything you fancy. A bit of parmesan goes nicely as is paprika.  Mash garlic in the butter and anything else that might take your fancy.

corn on the cob

Here is my little bit of summer. Wrapped in foil corn on the cob and baked. Some things we simply cannot do without.


Corn on the cob


other good options are garlic mashed in with the butter, paprika, parsley

Ingredients

  • As many corns of cob as you like.
  • a bit of butter
  • a bit of salt

Directions

  1. Heat the oven to 200C/180C fan/gas 6.
  2. Rub a bit of butter and salt on each cob and wrap in foil.
  3. Bake for 30 minutes or until tender. It’s great on the BBQ too!

I hope you get to enjoy your corn straight out of the grill! and many warm and dry summer days. Let me know what you like to match it with.

from drizzly London with love,

Eugenia

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