I love corn on the cob with butter. Even as a snack. With garlic butter – even better.
Sometimes when I read other food blogs, I envy all great stories and memories about food. Seems like I am the only one with very few food related memories.
Somehow I started thinking about this today. I ate food as a kid, how come I don’t really remember anything?
Well, you see, I decided to stop eating meat when I was nine and food was sometimes a struggle for me (mostly because I was so picky).
I remember (see, a memory, but not a good one) eating “pytt i panna” (a mix of diced potatoes and meat) in school one day and being disgusted by it. I couldn’t chew it. From then on I stopped eating meat. Or at least I tried.
It wasn’t so common that people ate vegetarian food back then (not as far as I knew at least) as it is now.
People around me didn’t really know how to deal with it.
“It’ll pass, it’s just a phase” I was told.
But it didn’t pass.
Years went by and I still removed the meat as much as possible from my food.
I remember one certain lady who worked in the school kitchen.
Her name was Hillevi. She took extra good care of me and made me fried potatoes – my favorite.
I was very particular back then and didn’t eat too many vegetables which made it even more difficult. But I sure loved those potatoes and had no problem eating them every day.
When I started high school my school actually served vegetarian food. And when I say that I don’t mean a leaf of lettuce and a carrot, but real, hearty vegetarian food. I learned to eat so many things there that I had never even tasted before. I guess it has to do with age too.
Corn on the cob with chili garlic butter, parmesan cheese and lime
For the butter:
75 g soft butter
1 clove garlic
1/2-1 tsp chili powder (or fresh chili if you prefer that)
For the corn:
2-4 corn husks
Parmesan cheese, grated
Mix soft butter with crushed/minced garlic, chili powder, sea salt and pepper. Put in the fridge for a little while.
Heat oven to 175°C (350F). Roast corn in husk for 30-35 minutes. Remove husks, and serve with the butter and a squeeze of lime juice.