I’m not sure native corn is digging the weather any more than most of us have been, here in the Land of Steady Habits. First it was too cold. Then it wouldn’t stop raining. Then we had a week-long heatwave, during which I had no ambition to boil water for corn. But, finally, it’s no longer oppressively hot. And it seems native corn is here and lookin’ good. In fact, my mom tipped me off to some delicious local corn just this past week.
Ma: I bought this great corn at Tri-Town from Ferrari Farm in Glastonbury.
Me: Really, where is that?
Ma: It’s on 17 heading north. It’s near a house.
Me: ? ? ? ? It’s not near anything specifically?
Ma: No, there’s just a sign there. I saw it today. Ferrari. Or Fieri. Or something.
Me: Great. Now you don’t even have the name right.
Ma: Hey, Hopey, guess what kind of car I saw today?
Me: A Ferrari?
Ma: An Alpha Omega!
Me: An Alfa Romeo?!
Ma: Yeah, that’s it!
You can find Ferrari corn at Whole Foods in Glastonbury, too. And I was feeling so flush yesterday, I bought four Ferraris! So sad the only Ferraris I can afford have husks and are best eaten rather than driven at warp speed.
So, now that great corn is available, why not take it to the casino with compound butter? If you’ve never made compound butter, you’re in for a treat. When my friend Pat told me she had made one with garlic and basil for corn on the cob, that was so good it started spinning the wheels in my head. Then I thought, what if I made a compound butter with all the flavors of clams casino (except the clams, of course!)? What is not to love about getting bacon in the mix? Let’s do it!
KATTY’S CASINO BUTTER
1 stick butter (salted), softened
1 slice red pepper
1 clove garlic
2 tablespoons Pecorino Romano
1/2 a lemon, zested
1 piece of cooked bacon, crumbled
2 tablespoons fresh parsley
1 teaspoon black pepper