Wisconsin Corn?

I was raised to think good corn on the cob was always Silver Queen, period. All others were impostors of some sort, products of the devil, if you will. Both sets of grandparents, my parents, and even my friends' parents always served up the Southern varietal for cookouts, family gatherings, and especially on Independence Day. And until yesterday, I had no qualms whatsoever. I was content.

Today, however, I write to sweeten your own joie de vivre by telling you about fresh Wisconsin corn-on-the-cob, officially known as Jubilee Supersweet. Gus even likes it raw!

Wisconsin is after all part of the "Corn Belt." Jubilee Supersweet is succulent, sweet, crisp, and very juicy. These folks know a thing are two about corn, my friends. Here's a quick recipe for amazing corn-on-the-cob (and yes, this works for Silver Queen too) -

Bring a large pot of chicken broth to a rolling boil
add corn cobs (husks removed)
cook for 5 minutes (not a minute more or less)
drain broth off
add 1 stick of good butter per 4 ears of corn
add 1 tsp. of fresh chopped tarragon
add 1 tsp. of fresh sweet basil
add 1 Tbsp. of fresh parsley
sprinkle with Maldon Sea Salt and tellicherry pepper
make sure all the corn is evenly coated and serve hot

If you're wondering what to drink with your corn, a dry white wine is nice. Or, if your pocket book is feeling a bit heavy, try a nice Rose Champagne. Malacy says local Wisconsin beer is a good accompaniment too.

Bon Appétit!