It was a barbeque without anything actually barbequed. "Bob" and I pretended to have pulled pork while we munched on corn on the cob and yet another slaw. The cabbage, fresh fennel, and carrot slaw was colorful and quite unusual in flavor. We added peppers to the recipe (available here). We better get used to it quickly because there's about 1.5 gallons of it left.
Then there was the corn. The amazing, beautiful, delicious corn. I had two ears of the tastiest corn I've ever had the pleasure of eating. It was beautiful (not a single kernel was missing) and extremely sweet. Paired with lime butter, I could've eaten four more ears (the nerve of "Bob" not giving me one of his ears!). Considering how much we liked the corn, it's likely we won't see anymore from Farmer John this year.
Lime Butter
Serves 4-6
3 tablespoons butter (melted)
1 teaspoon freshly squeezed lime juice
2-3 dashes cayenne pepper (or a dash of hot sauce)
Kosher salt and freshly ground black pepper to taste
Directions
1. Combine the above ingredients.
2. Spoon over cooked corn on the cob.
3. Add cilantro or other minced fresh herb if you're feeling adventurous
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