As much as any cook would like to use vegetables totally fresh from the garden, the farmers market, or the grocery store—this doesn’t always happen. Life does. Once in a while, a mom gets sick (summer virus, anyone?) and things like corn on the cob lie around on the kitchen cart, until she can pull herself back together and start helping to feed people once again.
Because if anyone can salvage a food that’s still in good and healthy shape to be eaten, it’s a parent who has a house of hungry boys.
My summer spiced corn recipe, no joke, came from such a place. It came from sweet corn on the cob minus much of its sweet and with the shriveling process started. The scrumptious mix of kernels with cumin, chilies, chili pepper, salsa, and other ingredients came from knowing that if you can wield oven controls well enough, and know what spices go well together, one can make a masterpiece.
Or at least a pretty good recipe…post is on CaptainMom.net
Rhonda Franz writes articles and essays for clients and to-do lists for her three lively boys. She cooks enormous batches of food and manages household operations alongside her pilot husband’s unpredictable flight schedule, using many of the adventures for writing work and website, CaptainMom.net Her Pandora radio stations include old hymns, concertos by Mozart, and Aerosmith. She hopes to soon eat, and serve, some totally fresh corn on the cob.
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