#sweet corn
Today’s featured cocktail is the Corn Maze.
Rich, frothy & slightly sweet - this Minnesota original evokes roasted sweet corn & getting lost in the labyrinth of a late Summer corn field maze.
Corn Field:
- Ardbeg Uigeadail
- Booker’s Bourbon
- Minnesota Sweet Corn
- simple syrup
- house made saffron-mole bitters
#OnlyinMN
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ITS GODDAMN HOT OUTSIDE! BACK TO SCHOOL IS BACK ON ITS BULLSHIT!
TIME TO EAT THE PREFERRED FRUIT OF MONSTERS OF THE MIDWEST!
And by that I mean sweet corn. It’s cheap as FUCK in late summer. Do you have $2? GET READY FOR SO MUCH CORN YOU’L HAVE TROUBLE CARRYING IT ALL!. (Especially if you can get it off the back of some guy’s truck)
This recipe goes out to all the educate’n and just-trying-to-get-by motherfuckers. We’re making sweet corn in a coffee maker.
If you’ve got a pot and a stove handy, just shuck ‘em, de-hair ‘em, and chuck them in some boiling water for about 15 minutes. Ta da! Corn.
But if you’re stuck somewhere with only a coffee maker and your fragile dreams for the future, or you’ve never made corn on the cob before, get ready to SUPPLEMENT YOUR DREAMS WITH THIS SHIT!
Step 1) BUY CORN. If you live in the USA it should be cheaper than a straight guy’s opinion this time of year.
STEP 2) STRIP IT TO ITS UNDERGARMENTS. Ask consent first.
STEP 3) PART AND YANK OUT ITS HAIR LIKE ITS A RIVAL CHIMP IN YOUR 3-YEAR EXPERIENCE WITH WARFARE
STEP 4) BRUTALLY BREAK ITS SPINE RIGHT IN HALF. THE BATMAN IS NO MORE!
STEP 5) RINSE OUT YOUR COFFEE MAKER, FILL IT WITH CORN AND WATER
STEP 6) TAKE OUT THE CORN TO NOTE WHERE THE WATER LINE IS. Empty the coffee pot, rinse, and fill with fresh water back to that line. YELL ABOUT SCIENCE AS YOU USE THE POWER OF DISPLACEMENT
(I actually added more water than this. My water line was closer to 7.5 cups)
STEP 7) UNTAINTED WATER GOES IN COFFEE MAKER. CORN GOES IN POT!
STEP 8) INTRODUCE LIGHTNING
STEP 9) wait like 40 minutes. Maybe watch an episode of the Witcher? It’s corn cooking time.
STEP 10) CORN IS READY! EAT IT!
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Dress up your corn with:
- butter
- bbq wing sauce
- Mayo and Parmesan cheese
- NOTHING, EAT IT WITH THE STEAM IT WEEPS AS IT SCORCHES YOUR GUMLINE IN SELF DEFENSE!
Experimenting. Corn grew so fast! I better get to hardening these plants so I can plant them.
Sweet corn
5/13/22
August 24, 1949 Experimental packages of frozen corn on the cob are tasted and tested by Mrs. Shirley Johnson, technologist, frozen food laboratory; J.D. Winter, director of the laboratory; and Dr. Andrew Hustrulid, professor of agriculture engineering. “A popular, but unsatisfactory method of freezing sweet corn is making the rounds right now, members of the frozen food laboratory at the University of Minnesota, St. Paul campus are conducting new tests on the correct way to freeze this food.” Minneapolis Star Tribune
