Corn with Your Wine?

Filed in archive Food and Wine on July 14, 2006

I have wonderful memories of summers past picking corn and other vegetables in my grandparent's garden. The corn was so sweet it was all I could do not to much it right then and there after picking.

I've been trying to eat more fruits and vegetables lately as a way to lose a little weight, but more so to eat more healthy and stay away from processed foods. Right now, my local grocery store is packed with all kinds of great produce, and that includes corn. It may not be as good as my grandparent's corn, but July and August is known as corn season.

This article from Publix.com offers some suggestions for jazzing up your corn and pairing it with wine (of all things!):

Sass It Up Purists may say that the only way to enjoy corn on the cob is to simply slather it in butter and sprinkle with salt and pepper. However, if you want a change of pace, try a flavored butter. Chipotle-Lime Butter tastes divine on summer-fresh corn, whether on the cob or off. Here's how to make it: Mix 1 cup (2 sticks) softened butter with 2 minced chipotle peppers in adobo sauce, 3 tablespoons snipped fresh cilantro, and 2 teaspoons grated lime peel. Chill 20 minutes. On waxed paper, plastic wrap, or parchment paper, roll butter into a 6 or 7-inch-long log. Roll up in paper and chill. Store in a refrigerator for up to 2 weeks or in a freezer several months. Makes 1 cup.

What to Drink? Sweet corn served simply with butter will taste great with a Chardonnay, especially one with a distinctive buttery flavor. If you're spicing it up with the Chipotle-Lime Butter, try a Sauvignon Blanc, which also possesses citrusy flavors.