No summer gathering is complete without a corn on the cob. The joy of biting into the juicy kernels and letting the juices run down is a memory we all have. My childhood memories of summers in the black sea is all about corn on the cob. It would be sold by babushkas who would come around the beach carrying a hot pot and a big jar of coarse salt and a folded old newspaper. They would rip a small piece of newspaper put some salt in it as she hands the corn to my cousins and I. Our cold shriveled skinned hands waiting with most anticipation. This was my heaven in recovering from swimming in cold black sea which is so different from the warm Mediterranean sea. If first heaven was not enough, I experienced the second heaven of corn on the cob in Anjar, Lebanon where I spent my summers. This version is healthier as it is replacing butter with olive oil, bringing together tartness of sumac and the heat of Aleppo pepper.
How to Make
- Corn on the bob
- Olive oil
- Salt
- Sumac
- Aleppo Pepper (optional)
- Chopped Fresh Mint (optional)
Direction
- Remove husks and silk from the corn. Do not cut the stem as it makes it easier to hold.
- Boil large pot of water with generous pinch of salt.
- Place the clean corn In the water and cook about 10-12minutes until the corn is tender. You can check by piercing one of the kernels with a fork, it should be easily pierced.
- Remove from the pot and add the other ingredients.
