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The Yak loves vegetables--all kinds--especially at this time of year, when local farmers markets groan with piles of fresh-picked produce. Today's column is about corn, which is so good right now it's well worth eating several times a week. Get your fill. Once it's gone, it's back to the canned and frozen stuff. Sigh.
What does summer look like? A pale yellow ear of corn on the cob!
Fresh-picked corn rivals garden-grown tomatoes as the season's No. 1 treat, though who would want to choose? And there's no need: Corn on the cob and sliced tomatoes are the ultimate seasonal duo, the perfect side dish with almost any grilled entree, from burgers to fish.
"Corn on the cob is pretty popular at our house," said Greg Zifchak, a teaching chef at the Culinary Institute of America in Hyde Park, New York.
He and his wife have five kids from age 6 to 18, all of them corn on the cob fans.