A few days ago my husband and I ventured outside our home to eat on the patio of a favorite restaurant. It was the first time we had dined out in six months, so we splurged and chose the lobster rolls with house made potato chips and coleslaw as our main course. My spouse ordered fried oysters for his opener, while I picked fried corn on the cob with beurre blanc and crumbled feta. The corn turned out to be my favorite dish of the evening.
We still have bins of corn in our local markets here in Amherst, so I decided to create a simpler version of the dish I enjoyed so much. For the original served at The Blue Heron in Sunderland, Massachusetts, a single ear of fried corn was cut into three equal portions, then set upright atop a pool of lime- Continue reading