Winning Corn on the Cob

There is only one way to make corn on the cob. 

The original recipe goes back to Nero Wolfe, in the story "Murder is Corny." 

Here I am adapting it for a #WFPB regime

1. Corn should be IN THE HUSK
2. Soak it in water for a while
3. Preheat the oven to 450F
4. Put the corn into an oven dish and roast it for 40 mins at 450F.

On the side make a side dish of carrots, caramelized onions with black garlic.

The side dish.

1. A medium-sized onion, cut up fine. 
2. Slowly caramelize the onion with about a cup of water with 1 tsp Yondu. 
3. Meanwhile do a match stick julienne of a bunch of carrots. 
4. When the onions start to be soft, pile the carrots on top
5. Slice about 6 cloves of black garlic on top of this, and mix them in good.
6. Let it simmer, stirring occasionally, until the carrots get soft.
7. In a blender, pour one cup of water.
8. Shovel in the carrot & onion mixture.
9. Puree. 

Now to serve:

• 
  One ear of corn at a time.
• Cut off the bottom so the leaves fall free.
• Sprinkle with Tajin and some hot sauce (I used green pepper sauce here).

The end result here is a nice and spicey corn, and then you have the very mild and aromatic onion puree to soothe the palate.

This is a good lesson from Indonesian Rijsttafel: alternate hot & spicey with mild and aromatic. If it gets really back eat cucumber sticks to cool off. 

Heavenly.

.Have a side of salad and you have a meal.

P.S. the Tajin obviously adds some salt, but the carrot puree is very nearly salt-free.