Corn!

Our objective is to eat sufficient corn on the cob that we are actually able to contemplate eating it some other way. Later in the season. when we have had this meal enough times, we will have corn pudding and succotash and corn fritters and corn chowder. When I was in Italy, I was given pizza with fresh corn and arugula, and it was shockingly good. But for now, we are happy to eat the same meal over and over again: corn on the cob, tomato salad, bread, and raita. The raita is a component introduced to me by my dear friend A., and now we never go without.

Raita is simple to make. Our version goes like this: Get some yogurt (full fat, ideally) and some cucumbers, if you feel like cucumbers would be nice today. Put some yogurt in a bowl, chop up the cucumbers and add them to the yogurt. Pull out a ladle with a metal bowl. Into the bottom of the ladle put a dollop of olive oil or ghee, and a big fat pinch of mustard seeds, coriander seeds, and cumin, plus a smaller pinch of tumeric. Turn on a front burner, and hold the ladle above the burner, swirling the oil around. When the mustard seeds start to pop. pour the oil and spices into your yogurt. Stir it all up and add salt to taste. It is cooling and savory, and best when a little runs into everything else.

Posted by redfox at July 03, 2002 08:19 AM (dinner reports)

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