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Corn done

Dinner: Fluff on the left, Saffron and Olives on the right.


Presented with a food challenge, chances are, I will bite.

So last Wednesday night, void of a dinner idea, and starving, I came across this food piece from The Star Ledger, titled: “Would You Dare to Put Fluff on Corn on the Cob?”

You bet.

After all, I’ve topped a good crusty French loaf with Nutella and hot sausage, and I eat Sardines with Olive Mayonnaise for breakfast.

The Star Ledger piece had 10 new directions in which to take that corn on the cob. Consider making a meal out of corn – it is one of the few commodities, thanks to the wet weather in the Midwest, that farmers predict a glut of, and has seen a drop in price.

I picked an olive-infused spread: Saffron and Olive Cream Corn, and a dessert: Toasted Marshmallow Corn

The Toasted Marshmallow kept on giving after chomped, chewed and swallowed. (Probably not unlike filling your cheeks with a mouthful of candy corn.) I added my own twist: a sprinkle of nutmeg. It made it taste like Thanksgiving.

And the Saffron and Olive Cream Corn – a messy, sweet, savory, creamy, salty and crunchy festival for the tongue.

Also, since I don’t have a grill at the moment, I broiled both recipes. But I imagine that the Toasted Marshmallow Corn, especially, cooked over a campfire, would make me sing.

Here are the details:

Corn ingredients

Toasted Marshmallow Corn:

Skewer the husked corn, spray with cooking spray and grill until lightly charred. Spread with Marshmallow Fluff, and toast as you would a marshmallow – turning constantly.

Saffron and Olive Cream Corn:

Mix two tablespoons kalamata olives, 2 tablespoons mixed green olives, a pinch of black pepper, a pinch of saffron, with a quarter cup of marscapone cheese. Grill, boil or broil the corn, then spread the mixture on the hot corn.