Corn For Two

Smoove B

This side dish will exceed your expectations. It goes with a dazzling array of main courses. If you are making someone a dinner, impromptu or otherwise, you should keep this recipe in mind. The best time to make this is during the late summer when the corn is most sumptuous, but you can always have some corn shipped to you from faraway corn lands, where they produce, year round, corn that meets your exacting eating standards.

Be good to the corn, and those who eat your corn will be good to you.

Ingredients:

• 3 ears of sweet corn
• 1 tablespoon of olive oil (I find that those from Italy are the best)
• 1 teaspoon of fresh parsley, chopped
• 1 teaspoon of fresh tarragon, chopped
• 1 slice of bacon, cooked and crumbled
• Salt and freshly ground pepper
• 1 tablespoon of butter (optional)

The first thing that you must do is grasp the ears of corn. Do this firmly but tenderly. Using only the sharpest knife from your cutlery, remove the juicy kernels. Place all of the kernels in a fine, but not overly fine, bowl. This bowl is merely for temporary kernel storage, so do not waste a classy bowl. Take a saucepan that will in no way allow the corn to stick to its bottom, and place the olive oil into it. Turn the heat on medium high. When you feel that the pan has reached the correct temperature, add the kernels of corn and stir them like you are making love to a woman you hold in high regard, gently but consistently. Stir until the corn is heated all the way through; do not cook your corn only halfway. Half-cooked corn is a recipe for disaster.

Stir in the parsley, tarragon, and bacon. Season with salt and freshly ground pepper. Add butter, and stir corn until butter is melted. Now is the time for a bowl that should be seen by a lady who is fine. I recommend bone china from the farthest reaches of the Asian continent, or if you prefer, styrene. Also you may serve corn right on the entrée plate, should the evening be not going to your liking.

Peace.

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