Today I was heartbroken to learn that Mississippi leads the nation in obesity. Closely followed by Tennessee and Alabama. Sigh. Texas, oh Texas, where is your fire? Until now, you always made good on your promise that everything would be bigger (and so much better) within your hallowed borders. I’m disappointed, mother land, truly disappointed.
One food item sure to tip those scales in our favor is the infamous corn-on-the-cob at our state fair. For four dollars, you can pile on all the calories you walked off among the bright lights and whirling machines with a giant ear of corn quite literally dunked in a vat of butter. (Let us all pause in reverence of the very concept: a vat of butter.) I’d imagine that baby has as many calories as five candy bars. But who’s counting?
However, lest our population dwindle because of that ever-pesky heart disease, today I proffer a beautiful, flavorful, simple way to make corn-on-the-cob that will make your mouth water and your waistband gape. I guess health really is more important than winning at everything.
And hey, we were once a full-fledged republic. Try to top that, ol’ Miss!
Perfect Corn-on-the-Cob
A couple ears of corn
Two teaspoons olive oil
S&P
Husk and clean corn. Brush each ear lightly with olive oil, sprinkle liberally with salt and pepper (or other spices - chili powder’s a good one), and wrap each ear loosely in foil, twisting the ends to seal each “packet.” Stick them in a 350-degree oven for 25 minutes, unwrap, inhale that delicious steam and immediately devour.
One food item sure to tip those scales in our favor is the infamous corn-on-the-cob at our state fair. For four dollars, you can pile on all the calories you walked off among the bright lights and whirling machines with a giant ear of corn quite literally dunked in a vat of butter. (Let us all pause in reverence of the very concept: a vat of butter.) I’d imagine that baby has as many calories as five candy bars. But who’s counting?
However, lest our population dwindle because of that ever-pesky heart disease, today I proffer a beautiful, flavorful, simple way to make corn-on-the-cob that will make your mouth water and your waistband gape. I guess health really is more important than winning at everything.
And hey, we were once a full-fledged republic. Try to top that, ol’ Miss!
Perfect Corn-on-the-Cob
A couple ears of corn
Two teaspoons olive oil
S&P
Husk and clean corn. Brush each ear lightly with olive oil, sprinkle liberally with salt and pepper (or other spices - chili powder’s a good one), and wrap each ear loosely in foil, twisting the ends to seal each “packet.” Stick them in a 350-degree oven for 25 minutes, unwrap, inhale that delicious steam and immediately devour.
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1 comment:
As much as I enjoy Texas being first, I'm more than happy to let ol' Miss take the obesity title any day!!
We cook the corn on the grill using the same ingredients you've posted. No foil, so you get some darkened kernels and sweet as can be!
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