It's true that Ontario corn in August is the best in the world. All it needs is a little butter and some salt -- and sometimes it's so sweet, it doesn't need anything at all.
But if that's not an option, I'm a big fan of Mexican-style corn-on-the-cob: grilled with a dusting of queso fresco and a squeeze of lime juice.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment