there’s a lot of corn in the world right now.  it keeps following me home.  there are going to be a LOT of corn recipes coming up, folks.  bear with me.

today’s corn recipe comes courtesy of the spilled milk podcast.  do you know spilled milk?  you should.  and if you don’t you’re in for a treat.  i just discovered it about a month ago which means i have several years of past episodes to catch up on.

this is one of my favorite things – playing catch-up on books or tv shows.  i’m impatient, so it works out not having to wait for new content, but also means i’m usually about two years behind the world, culture wise.  highlights of the year: working my way through five seasons of friday night lights and discovering the bazillion pages of the first four game of thrones books.  the two weeks i had to wait until the next book was released this summer?  let’s just say, good thing i was mostly in spain.  lots of lovely temperanillo and worrying about the somm avoiding the bulls in pamplona to distract me.

anyway, this is a food blog, and spilled milk is a food podcast.  a hilarious food podcast.   and about a year ago, they did a great episode on cord off the cob . . . or corn on the spoon as we prefer to call it around here.

you should always start with super fresh corn.  this kind of fresh:

tell you what: they weren’t lying.  farmer’s market produce, not for the faint of heart.

this corn is spicy.  no kidding spicy.  it calls for a whole jalepeno to four ears of corn, but man.  i used about two thirds of a pepper (and no seeds) and it still killed me.

saute it up.  this recipe is based around not just the jalepeno, but the yummy layer of brown gunky stuff that gums up the bottom of the pan when you saute corn.  all the sugar and flavor of the corn.  gunk.  molly & matthew on spilled milk have assured me, it’s a technical term!

admission: i have been known to scrape that gunk up and eat it off the spatula.  salty, sweet, like corn msg.  this recipe is better, and less likely to disgust your friends and loved ones.  deglaze the pan with a little water (or maybe even wine?  live large!) and the corn kernals soak all that flavor back up.

i couldn’t tell if manchego approved or not.

he doesn’t particularly enjoy corn and can’t quite understand why if i’m going to cook rather than play laser tag with him i don’t cook something with protein.  now, roasted chicken.  there’s something he can get behind.

sorry dude.  this corn was good.  better in a quesadilla, where the cheese helped cut the burning fire in my mouth.  hello jalepeno!

For this recipe: Corn off the Cob by Spilled Milk

My changes: less jalepeno, a mix of scallions and red onion cause that was what i had, and sprinkle of pepitas on top.