17 minutes ago, Margaret Pilgrim said:Apologies in advance for sounding peckish, but how do you eat these? They look like a clothing disaster waiting at table.
I am reminded of the soup Bradley Ogden served at his Lark Creek Inn. Touted as a casual restaurant, but plating and pricing suggested otherwise. His soup contained 2" long cuts of corn-on-the-cob. Now, how do you eat that? I think he may have had a tie in with a local dry cleaner.
I suppose you can eat them any way you like, or not at all if you have tidiness concerns. They are certainly a finger food and while the chef has a Michelin star, this restaurant is very casual. Cloth napkins but no tablecloths. We sat outside with a view of what's essentially a Target parking lot. I picked up a strip, dipped it into the aioli, used my knife to spread the aioli more or less evenly across the corn and ate it as if it was a tiny ear of corn. Some of my friends spooned some of the aioli on to their plates and dipped each bite. I got a little of the ground chili on my fingers but not all that much and since it's only a few rows of kernels, you don't get stuff all over your face like eating an ear of Mexican street corn.
