corn is underrated. in the hot summer ,
there is nothing better than coming home to my parents
making local corn on the cob from my family's farm .
the ability to eat local is something not a lot of people
are able to experience . being from the east end of long island
allows for fresh food of any sort- whether it's eggs ,
heirloom tomatoes, or fish .
I think it is so important to know where your food is coming
from , and supporting local farmers & people who are able
to bring such fresh, natural ingredients to the general public
is something I aim to embrace more & more in the near future .
on that note , the corn I used to make chipotle seasoned corn
topped with queso fresco ( a mexican crumbled cheese ) was
in fact not local , & made me appreciate the fact that I can walk
down the street in late august & buy vegetables, knowing where
they were grown ( if it's not corn I can get my veggies right in my
backyard from my parent's garden- now that's the best ) .
[ stalks of corn I got from the grocery store in astoria ]
[ chipotle-mayo seasoning - low fat mayo, sour cream ,
paprika , cumin , cilantro , lime juice , & chili powder ]
[ after rubbing the chili powder mixture onto the corn ,
I wrapped the corn in tinfoil and baked in the oven ]
[ after the corn was nice & hot , I crumbled
the queso fresco over the corn ]
[ full of flavor & so easy ... my kind of side ! ]
