Being married to Brian is one of the most exciting ideas I can think of, but getting married is something that I’ve started to dread. It’s not cold feet, and it’s not even wedding planning itself, since type A personalities like myself tend to get off on organizing those sorts of detailed logistics. It’s the fact that I don’t have a clue where to get started when finding a venue that we can make our own. So far our brainstorming has transported us to a vineyard in California, a villa in Tuscany, a beach in Maine, and a funky art space in New York City. It’s all too surreal for me to commit to a date or calligraphy on an invitation.





This weekend, the search officially begins, with me hitting the pavement and checking out some places around the city. I’m not expecting much, just that rainbows will appear and little bluebirds will flutter around my head, signifying that I’ve stumbled upon the one. More likely, I will be hallucinating as a result of heat stroke.





My other plan for the weekend? Eat as much native corn as possible. The market is overflowing with delicious, plump ears of the stuff, and if there’s been a sweeter corn season in my lifetime, I certainly don’t remember it. With corn stuffed to the gills in my fridge, I’ve been looking for new ways to use it, and I stumbled across this painfully simple recipe which takes all of the work out of gnawing the corn off the cob (a pastime I do enjoy) and really lends a wonderful zesty kick, a perfect contrast to the sweetness of this year’s sweet crop.


Click here to check out my photos of Chef Aarón Sánchez of New York’s Paladar and Centrico restaurants, doing a demo this week at the FCI.  He made an amazing grilled corn salsa with scallops and students at the demo were lucky to score the recipe, which is soon to come at East Village Kitchen!

Lazy Man Corn
Adapted from Epicurious.com


The thing I enjoy most about this recipe is that it’s perfect for parties and barbecues. It allows people to take as much as they want and it can be easily be eaten at a crowded picnic table where elbow room is at a premium. While I enjoy butter running down my chin, sometimes it’s more becoming in social situations to eat corn with a fork.

The original recipe called for half a stick of butter, which I thought was unnecessary. Feel free to add more to suit your own taste.

6 ears fresh corn, shucked
2 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne
1/4 cup chopped fresh cilantro

Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid
Garnish: fresh cilantro leaves

Bring 1 1/2 inches water (do not salt water) to a boil in pot, then
add corn. Cook corn (water may not cover it), covered with lid,
turning occasionally, until tender, 3 to 5 minutes. Transfer with
tongs to a large platter.

While corn cooks, melt butter in a 1-quart heavy saucepan, then remove
from heat and stir in lemon juice, salt, black pepper, and cayenne.

When corn is just cool enough to handle, cut kernels off cobs in long,
wide strokes with a large heavy knife, leaving kernels in clusters.
Transfer to a serving bowl.

Add butter mixture and cilantro to corn, stirring gently to keep
kernel clusters intact. Serve warm or at room temperature.