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The Cookstr Weekly: You’re So Corny

September 3, 2015

Is there anything that smells and tastes more like late summer than a pile of fresh ears of corn? When I was growing up, I always loved peeling off the thick husks and strings of silk, discarding them into shopping bags on the back porch or in the cardboard bins placed by the fresh corn in the supermarket, an unusually interactive grocery-shopping job reserved just for me.

Summer corn can be so sweet there’s nothing to do but eat it straight off the cob, but it lends its fresh, juicy kernels as well to salads, mains, and condiments.

Warmest regards,

Kara Rota

Editorial Director
by Jessica Merchant

I have an unnatural adoration for corn, so working it into my favorite meals is something I make happen often. Perhaps my favorite part about these corn cakes is that they can serve as a base for whatever flavors you’d like to add.”

with Alana Chernila

 Clever Cookstr talks to Alana Chernila, the author of The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking with Pleasure. She shares her top six rules for her kitchen. Rule #1: Do your best, and then let go.  Click here to listen!

Like the Bloody Mary, the Michelada is infinitely variable according to personal preference. It can be as simple as lager, lime, and salt, or as weird as beer, gin, and Parmesan cheese (an actual recipe I came across in a Mexican cooking magazine). It can use a light lager or something dark like Negro Modelo. Savory ingredients like Maggi seasoning, soy sauce, or Worcestershire sauce are optional, as are tomato juice and hot sauce. This recipe is one that has served me well. Modify it with abandon.” – Jacob Grier
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