Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

CORN ON THE COB



IN THE HUSK

Warmth speeds the conversion of sugars to
starch, which results in a less sweet ear of corn.
Corn should be stored in the refrigerator but
not more than one day. It’s best eaten the day
it’s picked.
SERVES 4

4 ears corn with husks
½ cup low-sodium vegetable stock (see
page 288)
1½ teaspoons arrowroot or cornstarch
Touch of powdered saff ron (optional)

Gently pull back the husks around the corn
without pulling them clear off. Remove and
discard the silk. Pull the husks back up around
the corn and tie at the top with kitchen
string or a piece of wire if you’re going to grill
them.
Steam in a single layer over boiling water in
a large flat steamer for 15 minutes; microwave
in a single layer on high 9–12 minutes (fewer
ears will take less time); or grill.
To grill over hot coals, first soak in cold
water for 15 minutes then grill, turning once—
15 minutes for small ears and up to 30 minutes
for very large ones.
Allow to cool a little before removing the
husks. If possible, run each ear under cold
water to cool the husks enough to handle.
Combine the stock and arrowroot or corn­
starch (you can add saffron for a butter color).
Heat and stir until it clears and thickens. Brush

on the corn in place of butter before serving.

Then if you can’t do without it, by all means

add your butter!

Per serving : 94 calories, 3 g fat, 0 g saturated fat, 19 g

carbohydrate, 4 g protein, 2 g dietary fiber, 68 mg so­

dium. Exchanges: 2 Starch

CORN CHOWDER

Most chowders fi nd their appeal in what I call

mouth round fullness, a texture that comes

from butter, heavy cream, and starch. I set out

to keep the texture and lose the possible risk

from too much fat. Try adding good bread and

a crisp salad to make this a lunch worthy of

celebrating the season.

SERVES 6

For the Chowder

½ teaspoon light olive oil

2 cups finely chopped onion

6 ears corn, kernels shaved off the cob

(yield 3½ cups)

½ teaspoon dried thyme

1 teaspoon finely diced parsley stalks

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 (12-ounce) can evaporated skim milk

2 cups soy milk

2 tablespoons cornstarch

4 tablespoons dry white wine (I prefer

dealcoholized Chardonnay)

134 • GROWING AT THE SPEED OF LIFE