CORN FED AND BRED

There is nothing better than corn-on-the-cob in Illinois in August. Preferably very young with small kernels and picked just before it hits the boiling water. You just have to have it two at a time.

Two of our little ones had their first this summer. The three-year old had two bites, jumped up from the table and raced for the dental floss! The 16-month old screwed up his face and rubbed at his teeth and immediately lost interest. I guess there IS a learning curve.

While some real butter and a bit of salt are the perfect condiments, once or twice a season we like to go all out and slather on a New Mexico-flavored butter. Enjoy!

ALBUQUERQUE BUTTER
8 T. Butter, room temperature
2 T. Green onions, chopped
1 tsp. Salt
1/2 tsp. Ground cumin
1/2 tsp. Oregano, crumbled
dash Pepper
Combine all ingredients in a small bowl. Slather on the freshly steamed corn-on-the-cob.