We milked this long weekend for all it was worth. A drive north to Muir Woods. A buck, silence, trees.
Corn on the cob, with smoky lime butter. Roasted eggplant dip. A dinner with neighbors. And last night, the wedding of an old college friend.
Today, cookies in the oven. Mowing lawns, setting out tables. Freezer stocked with burgers, dogs. Enough for the whole street. We're expecting 80.
In 5 hours, the block party begins. It'll be the first one here since 1966.
1966.
No pressure.
...
Corn on the Cob with smoky lime butter
This recipe takes about 6 seconds longer that making plain corn on the cob, and tastes about 6 million times better. I went light on the smoked paprika, but if you want a more assertive, smokier flavor, feel free to double the amount. Note: To break each ear in thirds, as I did above, use a very sharp, heavy knife to cut through the cobs. You may need to slam it against the cutting board two or three times. Use caution.
Serves 4
4 ears corn, husks and silks removed
4 tablespoons butter (1/2 stick), at room temperature
Zest of 1 lime
2 teaspoons minced cilantro
1/8 teaspoon smoked paprika
Kosher salt
Bring a large pot of water to a boil. Drop in corn and boil about 3 minutes, assuming corn is very fresh. Drain.
Place the butter in a small bowl and mash it until creamy with the back of a spoon. Mash in lime zest, cilantro, and smoked paprika. Season with salt.
Serve corn with seasoned butter. Refrigerate any leftover butter for future use on vegetables, rice, or fish.
