I first tried out this corn recipe on my Thanksgiving menu this year. The spicy corn, brightened with a squirt of lime, proved to be the perfect foil to the buttery and rich dishes I tend to make. I adapted the recipe from the food blog Orangette which recommends eating with cheddar and toast, which I did and thoroughly enjoyed. For me, the dish recalled happy memories of summers in England where I would purchase corn cobs on a stick and eat them on green and white chairs hired in London parks. The corn was sweet and the butter would drip down my chin. The sweetness of the corn is enhanced by carmelising the kernels in the pan and the chili with the lime makes for not only a wonderful side dish, but a really interesting relish to top a grilled hot dog or as a salsa in a taco. The corn will keep for up to a week in a sealed container in the refrigerator.
Charles Ethan Porter, Still Life with Corn, 1885
watercolour on paper, 25.5 x 43cm, Private collection