Home » Living, The How-to Zine

Roasted Corn Flavor Affinities

Submitted by on Monday, 28 June 2010One Comment

roasted-corn Who doesn’t love freshly picked corn-on-the-cob roasted over coals? Pity the poor person who has never had it. The question is often just, what shall we put on the corn when it comes steaming off of the coals? Plain butter? Spices? Aioli? (Aioli became one of my favorite corn condiments last year.) To answer this question a little bit more broadly I consulted one of my favorite books, The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs, by Karen Page and Andrew Dornenburg. Here is what they suggest:

Corn Flavor Affinities
* Corn + bell pepper + jalapeno chili + cilantro + tarragon
* Corn + butter + salt
* Corn + cayenne + lime + salt
* Corn + cilantro

I still also recommend freshly made aioli slathered onto the hot cob. I like the aioli recipe from Alice Waters in her book The Art of Simple Food (Random House, 2007).

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).

Roasted Corn Flavor Affinities, 10.0 out of 10 based on 1 rating Retweet

Share this post:

Rate this post:

VN:F [1.9.3_1094]
Rating: 10.0/10 (1 vote cast)

One Comment »