|My special Corn Plate and napkin - just|
awaiting a good dinner.
Also note that the best sort of napkin to use for this meal is a damp wash cloth. I roll mine up and set it next to my plate and believe me it gets a work out. Nothing feels better than a good cool rag to wipe your buttery hands and face with as you eat. Toss it in the laundry when dinner is over. And NO, those fancy corn holders are not permitted. I have a bunch of them but it's WAY more fun eating corn without them. The butter dripping down your arms is a mandatory part of the experience.
These are meals that celebrate the simple pleasures of eating out of the garden. Accompaniments that are permitted to share my special plate are few and simply dressed – fresh, ripe tomatoes with salt and pepper – cucumbers dressed in a little sour cream and vinegar – steamed green beans – and for some really odd, unknown reason, the occasional hot dog.
I can recall having contests with my cousin Chip to see who could eat the most corn. I seem to recall him winning one year with 15 ears of corn. Growing boys sure can eat a lot! Anyway, this must be where this traditional pairing came from. 40 years later these are still some of my favorite foods.
Tonights meal requires no recipe. Simply prepare your corn however you prefer, I boil mine so that I can put the beans in with it to cook in the same pan. Alongside I served some of my cucumber salad (recipe to follow). So simple. So delicious. So fast.
1/2 cucumber, deseeded, striped and diced
2 tablespoons sour cream
1 1/2 teaspoon rice wine vinegar
1 teaspoon sugar
1/4 teaspoon dill
|Mix the sour cream, vinegar, sugar and dill in a small bowl. Add the cucumber and mix to combine. Serve and sprinkle with salt and pepper to taste. |