When I got my braces on in middle school, my orthodontist gave me a rather long list of foods I’d have to strike from my diet for two or so years – it included, but was not limited to, bubble gum, pizza and corn on the cob. Quite a price to pay for straight choppers – especially when summertime barbecues rolled around. If it wasn’t bad enough that I had to eat pizza with a fork and knife, backyard picnics weren’t quite the same now that corn and I couldn’t be together anymore.
Eventually though, my mom came to the rescue – instead of chewing the corn straight off the cob, she used a knife to slice it off the cob off in beautiful yellow slabs. It didn’t take long for me to fall in love with this “new” delicacy – in fact, I’ve been braces-free for almost a decade now, but this is still my preferred method when it comes to corn.
I roasted my corn, but this would be fabulous with grilled corn as well! Either of these methods will highlight the corn’s natural sweetness.
Enjoy as side dish at a barbecue, or add some crumbled pressed tofu to make it a substantial lunch.