We WERE going to barbecue this corn on the cob and turn some of it into corn chowder. But we decided to boil it instead and eat it off the cob western-style slathered with butter, salt and pepper.
Alas, it turned out the corn was not as wonderful as we had hoped. And we still had corn left over... Happily, the corn was good enough to put into rice: cut the corn off the cob.
Stir-fry with a little chicken stock. Stir the corn into rice just before serving.
Mmmmm, rice and corn. Doesn't it look beautiful?
It's delicious with barbecued chicken and cashew sauce.
Stir-fried Swiss chard goes very well with rice and corn too. Just remember to add a little vinegar if you don't want it to turn virtually black like this one. (Please see more photos of Swiss Chard.)