Mmh, Corn on the Cob

Corn on the Cob

Oh I know, I know, this is completely and utterly out of season. But really, just this once, I don’t want to know where this particular ear of corn was grown, or what circumvented route it had to follow to land on that grocery store shelf.

What I do know is that right in the middle of a particularly glacial winter week, a little edible sunshine is always welcome. Especially rubbed with salted butter, and eaten with the aid of our indispensable corn-shaped corn picks, purchased at Target many moons ago.

Close your eyes and pretend you’re sitting on a warm wooden bench at a picnic table. Then go floss — you’ll never get rid of all these teeny bits of corn skin stuck between your teeth without suitable apparatus.


Things Clotilde Loves

Cinnamon Hill Grater
Fresh Cinnamon Sticks and Cinnamon Grater

Freshly harvested makes all the difference!

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Danish Dough Whisks
Danish Dough Whisk

The tool that will revolutionize your baking life

  • $8.50
  • Thank you.

    I’m going to go floss now.

  • I LOVE Target!

  • Alisa

    you are so adorable!

  • mindy

    i understand 100%, yesterday although completely and utterly out of season, i bought a little of the, lacking, sun myself, in some peaches from chile……i couldn’t resist.

  • Michelle

    What’s a corn pick, Clotilde? What do you use them for? (and can we get a photo please?)

  • ejm

    Yes, corn on the cob is definitely good with melted butter but but but…. You’ve got to try it Indian style – grilled and then rubbed with garam masala and lime juice! Husk the corncobs and put them directly on the barbecue (if you’re going to be out of season, you might as well go all the way) and roast for a few minutes over hot coals. (no foil, no butter, no oil) Turn them a couple of times. Some kernels will get caramelized. Then rub with a quarter of a lime that has been dipped in garam masala and salt. Heaven. (No, I do not own shares in the dental floss company)


  • Michelle – What I call corn picks are those little plastic picks that you plant on either side of the ear of corn, so as not to burn your fingers: you can actually see it on the picture, it’s that little yellow handle protruding from the corn!

    Elizabeth – Tempting recipe, I’ll definitely have to try that, thanks!

  • del

    I live in the heart of the corn belt in Ohio and can remember visiting my grandparents farm when corn was picked right out of the garden. And even though you can’t beat that fresh from the field taste, I do give in to the urge for a little of that most delicious taste of summer–even in the midst of winter

  • Mary

    I’m wondering, would you consider giving us some lessons in how you have your kitchen arranged – workspaces, storage, etc? Corn’s good, yep!

  • On the zocalo in oaxaca, mexico, corn, with the husk pulled back and minus the silk, was grilled on a charcol brazier until charred, then smeared with mayonaise, then chili powder and parmesan cheese was sprinkled on…a squeeze of lime was optional, We still do this on our grill in Key West and anyone who has tried it- after the initial shock when we expalin the recipe- has been impressed.

  • joan

    …and then there’s the delight of corn chowder ~ I’m melting in the heat today, so even to type ‘corn chowder’ is an effort :-)

  • Yann

    Clotilde’s email address does not work. Anyway I can get in touch with her??…

  • Indian style corn on the cob is great; I love roasting them on the grill and then spicing them up!

    I always roast extra ears, though, and then cut the kernels from the cob and use them in salsa, or chili or mixed with black beans for salad, or in corn and chipotle chowder….

    I am longing for summer now.

    And there is snow outside.

    Time to make a pot of posole, then….

  • corn. I love this! I can eat a kilo just in one sitting.
    by the way, may I ask what brand of digital camera do you use? you got nice photos here.


  • Kathie

    I grew up in Ohio, surrounded by corn fields, although that was mostly field corn, inedible unless you’re a horse. My mother used to put on a pot of water to boil and when it did, she’d drive down a mile or so to the sweet corn field, pick a dozen and leave 35 cents in a can by the road. She’d then race home, dehusk, desilk and then into the water it would go for precisely three minutes. It was served immediately with prodigious amounts of butter, salt and pepper and those little corn-shaped plastic picks. This was forty years ago, before Silver Queen and other white hybrids, so it wasn’t as sweet, but the corn flavor would beat anything on the market today.

  • I come from Malaysia and last year on holidays there with my daughter, I pointed at the cornfields by the roadside and said *Look Nabila, that’s a cornfield and that’s where cornflakes come from*. My 5 year old looked at me and pat my arm saying very calmly, “Cornflakes comes from the supermarket, Mom.”

  • I too have enjoyed Mexican style corn on the cob, which is deliciously rich and spicy, but as I recall, it is Queso Quotija that is sprinkled on top. This stuff is very good and available at most grocery stores in neighborhoods with a Mexican population.

  • One thing I always think about is how in the summer you get so much corn and other veggies, that you can’t even eat it all. And in the winter you slowly eat it a little at a time. And the less you have the more you save it. And in the end save the last like it it your last gold coin. And then come summer you eat like a pig. And begin the cycle again.

  • dana

    I’m surprised by this post cause I thought that French people didn’t like corn, and viewed it as something you feed to livestock.

  • yourpapounet

    This reminds me of the entry for “oats” in Samuel Johnson’s Dictionary :

    “eaten by people in Scotland, but fit only for horses in England.”

    To which the Scots reply:

    “That’s why England has such good horses, and Scotland has such fine men!”

    Yes indeed, we do eat corn, although admittedly “corn on the cob” is not widely popular in France.

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