It’s not the heat; it’s the corn.
Really. Corn, like the rest of us, sweats. It slurps water from the soil and sweats out its underleaves. Millions of acres of sweating corn increase the humidity. It’s been know to push the heat index past 130 degrees. That’s really hot. And really humid.
“Evapotranspiration” provokes debate, but some climatologists submit it’s changing the weather, causing thunderstorms and tornadoes.
Freaky. Or perhaps a freakishly unexpected side effect of large-scale, high-density agriculture.
On these excruciating summer days, take it easy, keep exertion to a minimum and munch local, organic, low-density corn. It’s crisp, crunchy — and way cool.
Corn Pudding
Prep: 15 minutes. Bake: 15 minutes. Makes: 2 servings
Butter, for ramekins
2 ears of corn, shucked
1 egg
1/4 cup cream
1/4 teaspoon kosher salt
1/8 teaspoon black or white pepper
1 drop vanilla extract
1 tablespoon chopped fresh basil
1 teaspoon fresh thyme leaves
Pesto, purchased or homemade, see recipe
1. Prep: Generously butter two (1/2 cup) ramekins.
2. Boil: Bring a pot of water to a boil. Drop in corn. Cook until shocking yellow and just tender, 6-7 minutes. Pull out corn. When cool enough to handle, cut kernels away from cobs.
