Corn – Have the Kids Cook Tonight!

Corn season is upon us and there are many great ways to enjoy this  delightful fruit.savor-language-geek-shares-information

You might think of corn as a vegetable – but Word Nerd reminds us that if it has seeds then technically it is a “fruit.”

Mexican Corn

Each region of Mexico prepares corn slightly differently. When I was down in Chiapas, I discovered that the street vendors served their roasted ears of corn with a paper packet of some spice blend that included salt and oregano. The paper was quarter sheets of old newspapers.


Move to the opposite end of Mexico, to Chihuahua, and the roasted street corn on the cob comes with a wedge of lime to moisten it with plus a newspaper packet of the most searing chili powder imaginable. I think Tex-Mex and Chihuahuan cuisine are closely related.

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Sonoran Corn

But of all the Corn in Mexico, I most enjoy the Sonoran roasted corn on the cob. You get the wedge of lime plus a milder chili that matches the corn well, making it more tasty without searing the roof off your mouth.


Fast Corn For a Busy Family

We tend to not roast our corn is summer – too hot to go out and grill at 5 pm when we tend to eat dinner.  Instead we use this family recipe that’s been floating around for a few decades.

Bit of history. When I first met him, Paul was a single Dad raising two boys. Like me, Paul was raised in the country (not city) and was of the firm belief that kids needed to be a working part of the family. Maybe it’s old-fashioned, but the idea is that kids should have chores – not exist as pampered pets nor coddled consumers of parental labors. Kids are a functioning part of a family unit, not the center of the universe.

Living in a townhouse in the city, the chores for his boys were things like helping make dinner, setting the table, and (horrors!) loading the dishwasher.

Roasted corn with Mexican crema and cilantro.

The older son, Nick, had one dish he liked to prepare and we all liked to eat – Dilly Corn. Not sure where the recipe came from or what it might have originally been called – but this Dilly Corn is fast and easy for a kid to make. Safe too, although Nick never seemed to worry about safety – but that’s another story (A bicycle with no brakes – really?!)


Dilly Corn


corn in a can, or frozen, or leftover corn on the cob sliced off the cob
dried dill leaves – at least a tablespoon for one can of corn
microwave dish or pot for stove top


Heat the corn.
Drain any liquid.
Melt some butter on the hot corn.
Sprinkle on the dried dill.
Stir well so everything is coated.
Best to let the dish sit about five minutes so the oils that give dill its flavor will have a chance to mesh with the oils in the butter.


Enjoy the season! Please feel free to post positive comments, or your own recipe refinements.  You can post them on this site (way down) below or on our GROUP Facebook page.


Here’s The Cookbook!

savor-honey-bookMay we suggest our dandy little cookbook?   Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes. A steal at only $6!

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

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The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.

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