Is Corn in Season? Autumn Harvest Time?
I've never heard of this dish,but those peppers look real hot.
And to think the corn is served in a 'Sundae' Dish and topped like ice-cream.
What is Cotija Cheese? Is it like Feta or Cottage?
Our new favorite preparation of corn is this take on the Mexican street snack esquites, from Cabrito chef David Schuttenberg. It’s even better than the kind you find served in Styrofoam cups with a dollop of Hellmann’s mayo along Fifth Avenue in Sunset Park.
4 ears corn, husks removed
4 tbs. butter
1 medium white onion, finely chopped
2 cloves garlic, minced
1 stalk epazote*, stems separated from leaves, and leaves finely chopped
1 lime, halved
Salt to taste
2 tbs. cotija cheese (available at many Mexican bodegas)
Chili powder to taste
*Note: The pungent Mexican herb epazote can be found fresh at some Greenmarket stands or Mexican groceries. If you can’t find it, substitute chopped cilantro leaves.
Over a hot grill or an open gas-stove flame (1) char two of the ears of corn until well blackened but not completely burnt. Remove from heat, and when cool enough to handle, (2) shave off kernels using a chef’s knife and reserve. Remove kernels from remaining two ears of corn. Heat a large sauté pan over medium heat. Melt the butter, then add onion and garlic. Sweat for 2 minutes. (3) Add raw corn kernels and stem from epazote, and sauté until corn is just cooked through, about five to seven minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the lime into the mixture. Season with salt. Remove epazote stem and spoon mixture into four bowls. Top each portion with the cotija cheese, a pinch of chili powder, and the chopped epazote leaves. (Published 2009)
A Department of Agriculture study conducted on 22 acres by Iowa State University at the Marsden Farm demonstrated the benefits of long crop rotations.
The project began in 2003. Researchers set up three plots: one replicated the typical midwestern cycle of planting corn one year, followed by soybeans the next year, along with its routine mix of chemicals. On another plot, they planted a three-year cycle that included oats. The third plot added a four-year cycle and alfalfa. The longer rotations also integrated the raising of livestock, whose manure was used as fertilizer.
The longer rotations produced better yields of both corn and soy, reduced the need for nitrogen fertilizer and herbicides by up to 88 percent, reduced the amounts of toxins in groundwater 200-fold and didn’t reduce profits by a single cent. Much more information may be read on The New York Times.