Mexican corn on the cob: A light in August

August can make me grouchy. Doubtless it’s because I’m jealous that I’m stuck in hot, humid New York City when half the world seems to be relaxing on the beach or lounging under shade trees in the country. And I’m not alone in my testiness, it feels like everyone in the city—save for the happy-go-lucky visitors—are all walking around with scowls on their faces, pushing and shoving and looking plain miserable.

But underneath all the oppressive heat and haze is a ray of joy: the farmers’ market. The growing season is at its peak right now and I am in awe of the glorious explosion of fruits, herbs and vegetables. There is so much bounty I have a hard time deciding what to buy as I want it all!

I like to shop for food so I end up at the greenmarket at least twice a week. And yet with my frequent visits, I’d somehow managed not to buy corn this year. Perhaps it’s because corn gets such a bad rap these days, or perhaps it’s because there’s such an abundance it didn’t feel precious to me. But like all fruits and vegetables, its season is finite and while its presence is inescapable in a myriad of processed products, I try to avoid those so I probably don’t have too much corn flowing through my system. (By the way, if you have access to Whole Foods, its house brands of ketchup, mayonnaise and Worcestershire sauce are all made without high-fructose corn syrup and they taste good, too!) Plus, there’s nothing like eating fresh corn on the cob. After all, I come from a family of corn growers and I have fond memories of running through fields filled with tall, waving stalks; shucking bucket after bucket while sitting on the front porch; sinking my teeth into the colorful varieties my family had harvested; or sharing with college friends my grandfather’s popcorn on the cob.
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