Dear Customers,
Of the 12 possible choices, I think my favorite month of the year is June! There are arguments to be made for the other 11, however, possibly excluding January, February, and March! But June is absolutely gorgeous. It’s green, lush and a daily reminder of what we had to endure to get here; namely ice, snow, slush, gray skies, leafless trees and bone-chilling cold!
But the one thing I find wrong with June is that it only lasts for 30 days. I propose we steal a week from each of the aforementioned months and add it onto June, making it essentially 51 days long. Soon, in another couple of weeks, it’ll be July, and you’ll be able to see the grass begin to wither and take on an amber hue as a precursor to the usually full-burnt appearance of August!
In about another month, locally grown sweet corn will become available. It’s truly one of my favorite treats of the entire summer. We get sweet corn all year round; but its either frozen, canned or picked fresh in Florida a week ago! Local sweet corn has its own delicious flavor that just can’t be replicated by the convenience or skills of Clarence Birdseye. Here’s a recipe that’ll go good with just about any picnic, party or celebration, particularly if it features grilled meats of practically any kind as well!
SPICY CORN ala the URBAN COWGIRL
| ½ stick butter | 6 ears of corn | 1 clove garlic, diced |
| 1 shallot, diced | 2 red jalapenos, diced | 8oz cream cheese |
| A splash of milk | 4 oz can green chilies | ¼ cup grated Parmesan |
| Fresh lemon juice | Salt & pepper to taste | (frozen corn also works) |
In a cast iron skillet, melt the butter. Add the diced jalapenos, shallots and garlic. Salt and pepper to taste and cook till softened (about 2 minutes). Add in the corn (shucked off the cob, of course or substitute a 32oz bag of frozen) and the green chilies. Cook an additional 2-3 minutes. Add in the cream cheese and the rest of the ingredients. Bring to a bubble and cook for 4 or 5 more minutes. Taste for seasoning and serve hot!