What’s your new favorite cookbook? So many good ones came out this year and I am gobbling them up.
The book I’ve cooked from on more than one occasion this spring, has been Katie Sullivan Morford’s newest book, Prep: The Essential College Cookbook. This is Katie’s third book (you might remember those incredible Breakfast Burritos from her second book, Rise and Shine). The focus here is on helping young people figure out their way around the kitchen. It’s a noble cause, and would make an excellent graduation gift, but I’ll admit that’s not why I love it.
I adore the recipes in this book because they are a) simple and b) super tasty. They are perfect for weeknights when you are more hungry than you are energetic. Not to mention, they are super kid-friendly, because let’s face it, a college kid is only a slightly more advanced version of your kids still living at home. Katie gets it, but she’s also a registered dietician, so takes great care in making comfort food that you can feel good about. Do you read her blog, Mom’s Kitchen Handbook? Lots of good family-friendly recipes there too.
Katie is graciously giving me a copy of Prep to share with one luck winner, plus a Zwilling santoku knife, Zwilling tea towels, and bamboo cutting board. Make sure you hop over to my Instagram feed and enter!
How to Make Cilantro-Lime Corn
Now, on to this sweet corn recipe you are going to want to make again and again this summer.
Okay, I always love when I learn something new and this is why I chose this specific recipe from Katie’s cookbook to share with you. I have been cooking and eating sweet corn for a solid 30 years. I grew up in Iowa for crying out loud. But I have never, not once, steamed it until now.
This is such a genius method as it locks in all that sweet, yeasty flavor of the corn (and the nutrients to) making it super intense and juicy. Katie doesn’t specify layering the bottom of the pot with the corn husks, but I thought they would make a nice buffer and capture even more of the corn’s essence.
After the corn takes a nice steam bath, slather on a quick mixture of fresh cilantro and butter, sprinkle with salt, squeeze with lime, maybe grind some pepper, so good. I rarely slather anything with butter (Armando’s lactose-intolerance has made that a family dinner no-no) but ugh, it was delightful. I broke out the queso enchilado too, totally optional but worth it.
Here’s the recipe……
This recipe is reprinted with permission from Prep: The Essential College Cookbook by Katie Sullivan Morford.
- 4 ears fresh corn
- 1 small bunch fresh cilantro
- 2 tablespoons butter
- 1 lime
- salt and black pepper to serve at the table
Pull the husks and silks off the corn cobs and discard. Finely chop enough cilantro to fill 1 tablespoon.
Put enough water into a large pot so that is is 1/2-inch deep. Set the pot on the stove over high heat. When the water begins to simmer, lay the corn in the pot (it's okay if the cobs overlap or snap them in half and nestle in a single layer).
Place the lid on the pot and steam the corn until done, about 5 to 7 minutes, turning the corn over halfway through. To test for doneness, lift a cob from the pot using a pair of tongs. Use a pairing knife to wedge a kernel of corn off the cob and taste it. It should be sweet and a little crisp with out that raw, starchy flavor.
While the corn cooks, put the butter into a small glass or ceramic bowl and microwave on high for 10 seconds to soften it. Add cilantro and use a fork to mash it into the butter.
Put the cooked corn on a plate and spread the butter over the surface (you might nee d to use your hands for this). Use a chef's knife to cut the lime in half lengthwise. Cut each half into 3 wedges. Add to the plate with the corn.
Serve the corn while still warm. Add salt, pepper, and lime juice.