Very Local Corn

Local Corn

Local Corn

I set out today with my trusty camera to capture a local farmstand on the way home. Turns out local can be even more local than that. A friend at work brought in a whole box of lovely corn, given to her by her next door neighbor. And this is not just any ol’ corn, but Brentwood Corn. For years I thought we were just bragging about our wonderful Brentwood corn, luscious as it is, but when I even saw it in grocery stores in neighboring states, I realized how fortunate we are.

Dinner tonight will be Chicken Ceasar salad, and corn. Really. I’ve become somewhat of a student of the grill over the past few years, as the prep and clean up are a breeze.

At the start of the corn season, we just boil or grill it briefly so it keeps its lovely crunch. At this point in the season, we’re looking for variations. Tonight I went with the ever popular chili corn to contrast with the coolness of the salad. The crunchy texture, sweetness of the corn, and heat from the chili powder create a lovely combination.

Chili corn:



chili powder

Shuck corn and grill at medium low heat until kernels can be easily pierced by a fork (about 15 minutes). Butter ever so lightly, and sprinkle with chili powder.


One response to “Very Local Corn

  1. We have that guy at our local Farmers Market here in San Jose who sells Brentwood corn (with a money back guarantee) every week. It really is good corn!

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