45 minutes ago, BKEats said:Staying up in Columbia County NY. It's corn season and it's a good one.. We made a bunch for dinner the prior evening and had some leftovers. I cut maybe 6 cobs of corn and saved in a large ziplock. With the cobs, i added to a pot with garlic, salt, sugar, oatmilk, and shishito peppers.
Cooked for a couple of hours maybe. reduced to 2 or 3 cups
I bought this beautiful lobster mushroom and a large bunch of oyster mushrooms:
So, all over the county, there are shishito peppers.. Everyone is growing them.. I bought a bunch and cooked them last night.. I fried in oil, I topped with kosher salt and bottled key lime juice that my mother in law had recently purchased to make a cheese cake: So, i added the two mushrooms with the peppers, corn and mushrooms.
Here is the same pan with the cooked corn as well as the corn stock and some parsley on top:
Finally, a long fusilli and thai basil... This was ridiculously good.. The corn broth was so sweet and corny. The sauce at the bottom was so thick that it when you dragged a finger it took a moment before closing up.
Lovely fresh food. That mushroom! So when you cook the corn cobs that long it enhances the corniness from what you reported. Perhaps I have not been bold enough.I thought it would lose an element. And the oatmilk - a dairy sub or?
