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Perfectly Cooked Corn-on-the-Cob - the nourished epicurean
Eating fresh, locally grown (ideally, organic) corn-on-the-cob with a sprinkle of fresh-chopped herbs (tarragon, basil, cilantro, mint) and a generous drizzle of olive oil is a toothsome summer treat. I only eat corn-on-the-cob when it is in season. And, in New York’s Hudson Valley, corn is at its eating best in August and early September. …