But for me, the main star of the meal was a simple little dish consisting of grilled corn kernels served with butter and smoked sweet paprika. One bite of that and my "duh" factor kicked in - I have all of the ingredients in my kitchen and I have been buying corn like it's going out of style for the past few weeks - why didn't I think of this?
No problem - it's become a staple on my table ever since. And I get a little kick knowing that my corn comes from the same green market as the corn Mado uses, if not from the same purveyors.
You don't really need a recipe for this dish. Just cut the kernels from the cobs (I used my microwave method instead of the grill), add some butter or Sonoma lemon-infused olive oil, smoked sweet paprika and salt and pepper to taste and you're in heaven.
What's that? You've never cut corn from the cob and you're afraid you'll end up with little yellow kernels all around your kitchen, a trip to the emergency room when your knife slips and slices down your thumb instead of the cob, or both? Never fear. It's surprisingly easy to do. Here's how:


Another advantage to cooking the corn in the husks is that the silk comes off much easier after they're cooked, especially under the cold running water.
If you want to cut the kernels off, however, let them cool off .


If you don't have these two items, simply find a shallow (preferably glass but it's not necessary) plate-size dish and a small invertible bowl.

Set one of the halves on the inverted cup. The broken center helps keep the ear steady. If it is leaning a little too much to one side, just remove some of the kernels on the other side. You can put those into the dish, but I just eat them.
What knife you use is important. You want a sharp knife. As you can see from my knife, it is a thinner one. I don't know the technical term for it, but it really doesn't matter because you're going to use whatever knife works for you. As long is it is sharp and has enough heft for you to hold it steady in your hand, it should work.

Here's one half of an ear finished. Put the other half on the bowl cut side down and cut the kernels off of it.

Some people save the husks for making corn soup. Someday I will do that, but for now I just eat all the kernels my knife missed off of the cobs and then throw them away. :sigh:

So what are you waiting for? Now that you see how easy it is get yourself down to your local farmer's market, buy a bunch of corn, cook it up, shuck it, cut off the kernels, and have yourself a beautiful corny time.
2 comments:
I'm glad you got the chance to check out Mado. I've had the polenta twice now and have noticed that the batches tend to be uneven.
As for the corn dish... is that a side there at Mado? Sounds great, but I don't remember seeing it. The menu changes so often, it may have been something new since I last ate there.
Oh well, I guess that means I'll just have to go back and dine there again!
I was quite pleased with my overall experience at Mado, Kevin. There were eight of us so a wide range of dishes were tasted and everything was good.
The corn was a side dish the night we were there (some 2 weeks ago by now), and I was not at all surprised to see it on the menu given the abundance of it all over the green market for the past couple of weeks.
The hanger steak was definitely the star of the evening for me, but the corn was a close second. If you do have a chance to go while they have it on the menu, you should definitely try it.
Thanks for stopping by!
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