Since the food is one of my favorite parts of the fair (and some years I just don’t get any because we decide to save a few bucks and skip the fair) I’ve been making some of my favorite fair food at home.
In this post I am dreaming of Fresh Corn on the Cob Dipped in Butter! A local Rotary Club runs a corn booth every year.
Fresh, sweet corn on the cob is abundant in the stores at this time of year. Yet even though we can easily have it at home it’s so satisfying to have some at our local Champlain Valley Fair.
This may be because it is an agricultural fair, with happy, lazy cows in the barns, fancy breeds of chickens, sheep shearing demonstrations, horse pulls, and prize-winning produce. So having some fresh, local corn there is fitting.
Most likely though, it is because each freshly boiled ear of corn gets submerged in melted butter.
Every nook and cranny of every kernel gets saturated and filled with golden, liquid butter. (How do I write that noise that Homer Simpson makes when he drools and thinks of food? Something like, “AaggaGGhGhghGhGhghhhh.”)
The first time Christian and I had this treat at the fair, it was about 15 years ago on a cool, rainy evening. The steaming, buttery ears of corn were perfect for that chilly, late summer evening.
For the recipe below I tried for the first time to boil the ears of corn while still in their husks, because this is how they did it at the Rotary booth.
When they were cooked, I folded the leaves back and wrapped them in a napkin, creating a handhold for the ear. The resulting corn was very tender and sweet!
Dunk it in some butter (or ladle it on, that’ll work too,) then add a generous pinch of salt and pepper. And dig in.
The recipe for this Fresh Corn on the Cob Drenched in Butter is below. And here are some other fair foods to enjoy in the comfort of home:
Fresh Corn on the Cob Drenched in Butter
- 4 ears fresh corn on the cob. with leaves intact (do not remove or pull back the leaves)
- 1/2 c. (1 stick) butter, melted (you will have extra)
- salt and pepper
- Place the ears of corn (leaves/husks still intact) in a very large stock pot and fill with enough water to rise about 2″ above the corn. Bring to a boil. Boil the corn for about 20 minutes. Remove the corn from the water using tongs and place them in a colander to drain. (Arrange the ears in the colander and angle it so that the tops are pointing down and water can run out.) Allow the ears to cool for 10 minutes.
- Using a potholder to hold the ear, carefully peel back the leaves and fold them down at the bottom of the corn. Wrap a cloth napkin or paper towel around the leaves to make the handhold for the corn.
- Holding the corn over a plate or bowl, carefully ladle the melted butter over the kernels, turning to coat the entire ear. (If you have a tall, heatproof container to dunk the corn down into, even better however you will need more butter.) Allow the excess butter to drip off and then place the corn on plates to serve.
- Sprinkle the corn with salt and pepper to taste, and enjoy it while it’s hot!