Cobble together 3 great corn recipes from chef Kathy Gunst
I was enjoying one of the first ears of local corn last night when a childhood memory came back to me. It’s the mid-1960s: I’m sitting with my brothers, Michael and Lee, at the round, avocado-green Formica dinner table in our kitchen and we’re about to launch a summer game. The goal? To see who can leave one perfect row of corn on the cob and demolish all the rest. My father is the judge and he reminds us that the cob needs to be completely clean except for the one remaining, perfectly straight, row. We nibble slowly, carefully, and competitively. We use our teeth to dig into the cob to clean it up as much as possible. Someone slips and accidentally takes off one kernel from the row. Hysteria ensues. And when it’s time for the judging my father, a smart man, talks about the merits of each of our ears of corn as if they were sculptures.
“There’s no clear winner. They all look very clean, very neat. You all did a great job!”
“No fair,” we grumble in unison. “Mine’s the best.”
Corn equals summer. At the height
