As the summer races to an end, I am trying to take advantage of all of the corn, cherries, and peaches that I can. Simple is always best, I love eating my cherries and peaches raw and the best corn in my books is charred, slathered in butter, salt and pepper. But, if I want to make a meal out of the corn, this is the best way to do it. I love how I can buy a couple of ear of corn and feta and end up with a deeply delicious and satisfying dish. I came across a very similar version of these charred corn and pepper tacos years ago on Smitten Kitchen. Since then, I have made it countless times for the two of us, friends, and family brunch. They are a super easy, dependable meal that tastes delicious and comes together in no time at all.
Corn is back in town! Last week we bought our first batch of corn and it was delicious. I really miss produce like nectarines, asparagus and corn when it’s out of season, so I can pretty much guarantee that for as long as corn is available, I will be buying it week after week. Normally I just boil the corn and then toss it in butter, salt, pepper and occasionally some cayenne. No doubt, it’s delicious like that, but this miso butter corn is absolutely out of this world. It’s fast and simple to make and you end up with a far superior product: a light lunch or hearty side that no one will complain about.
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The other day I bought some corn intending to eat it plain and simple, straight off the cob. Then a distant memory of seeing someone make corn stock got stuck in my head and I decided I needed to make some corn soup. I have no idea where I heard of the idea of making corn stock but from what I remembered you just boiled the cobs in some water and you had a nice flavorful stock. It seemed easy enough and even if it didn’t work I would have tons of corn kernels ready to eat however I wanted. I really liked the idea of actually using the cobs, which I have only ever thrown out.