How sweet it is!

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How sweet it is!

Olathe sweet corn is now in season
Matt Hauser of MLS Fruit sells Olathe corn near the parking lot of Durango High School.
Customers line up to purchase Olathe corn from Matt Hauser of MLS Fruit at his stand near the parking lot of Durango High School.
Matt Hauser of MLS Fruit sells Olathe corn near the parking lot of Durango High School.
Olathe corn.
A mechanized corn harvester allows up to 20 rows of corn to beharvested at once. Hand pickers toss ears of corn to baskets above,where workers pack about 48 ears to a waxed box.
Kendra Gordon of Durango, removes kernels from blanched, chilledcobs before freezing in plastic bags for later use. Quick preservationis critical for preservation of sweetness.
Crowds at this weekend’s Olathe Sweet Corn Festival will consume up to 70,000 ears of sweet corn.
Olathe is proud of its corn, as expressed by this sign, which sits near the town limits.

How sweet it is!

Matt Hauser of MLS Fruit sells Olathe corn near the parking lot of Durango High School.
purchase
Customers line up to purchase Olathe corn from Matt Hauser of MLS Fruit at his stand near the parking lot of Durango High School.
purchase
Matt Hauser of MLS Fruit sells Olathe corn near the parking lot of Durango High School.
Olathe corn.
A mechanized corn harvester allows up to 20 rows of corn to beharvested at once. Hand pickers toss ears of corn to baskets above,where workers pack about 48 ears to a waxed box.
Kendra Gordon of Durango, removes kernels from blanched, chilledcobs before freezing in plastic bags for later use. Quick preservationis critical for preservation of sweetness.
Crowds at this weekend’s Olathe Sweet Corn Festival will consume up to 70,000 ears of sweet corn.
Olathe is proud of its corn, as expressed by this sign, which sits near the town limits.
Jazzed-Up Grilled Corn Four Ways

@Recipe intro bold:NOTES: Grilled corn keeps the kitchen cool and uses no pots!
For corn:
Soak corn in cold water for 10 minutes. Peel back corn husks, remove silk and replace the husks section by section so the corn is “wrapped” before placing it on a medium-hot charcoal or gas grill. If you leave the corn in the husk, it will steam in 5-7 minutes. Some prefer to peel back the husks to char it slightly and to add hash marks. Immediately before serving, smear with one of the four butters or serve with additional butter on side.
for lime cilantro butter:
½ cup cilantro, chopped
1 clove garlic, minced
2 tablespoons fresh-squeezed lime juice
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 teaspoon ground black pepper
¼ cup vegetable oil
8 ounces butter
method:
Pulse first six ingredients in a food processor, then slowly drizzle in oil.
For chili butter:
¼ cup butter, softened
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce
1 teaspoon sweet chili powder
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon sweet paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon salt
METHOD:
Combine ingredients using a mortar and pestle or a mixer.
for sun-dried tomato basil butter:
¼ cup butter, softened
1 ounce sun-dried tomatoes (about 4 large), softened in boiling water and chopped
2 tablespoons Italian parsley, finely chopped
2 tablespoons fresh basil, finely chopped
METHOD:
Combine ingredients using a mortar and pestle or a mixer.
for truffle butter:
¼ cup butter, softened
2 cloves garlic, finely chopped
1-2 teaspoons truffle oil
1/8 teaspoon salt
Pinch of freshly ground black pepper
METHOD:
Combine ingredients using a mortar and pestle or a mixer.

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