Nothing But Love :: golf blogger

Butterscotch Corn on the Cob

Summer is just around the corner. Cook-outs are coming. I'm jumping the gun and giving you a recipe in anticipation of the summer fun.

Stacey picked up this recipe from "Chow Time," a segment on the Trapper Jack and Robin show on Cleveland's WDOK, by Robin Benzle, whose daughter went to a local co-operative pre-school with our son long before the turn of the century. Robin wrote a couple of humorous cookbooks and is now on one of the local morning drive-time radio shows. We modified Robin's recipe somewhat. I can't remember how -- Stacey said to tell you what we changed in recipes, but that means trying to find the original recipe somewhere. I'm just too lazy for that.

And I know that the hue and cry will go up about the butter in this recipe. I think you'll get over that reaction once you crunch into an ear of corn. And I think that is part of the recipe -- don't over-cook the corn into a soggy mess like they do at restaurants everywhere. I never eat corn on the cob at a restaurant.

And buy the corn on the cob at a roadside stand where you can see the corn out there in the field. The chances are very good that the corn in the local grocery store isn't from the farmer down the road. Why won't the grocery store tap such a source of fresh produce? Because the local farmer hasn't paid the grocery store chain for shelf space. What, you thought that grocery stores made money only from selling food and lawn chairs? No. Grocery chains charge "slotting fees" for shelf space. The Federal Trade Commission came out with a report in November of 2003, after conducting hearings on the practice. These payments effectively eliminate small local farms from selling their stuff in the local grocery store.

Cook your corn on the cob any way you like, and then brush the following fabulous mixture on generously and add more from a squeeze bottle:

2 cups butter
1 cup brown sugar
1 cup butterscotch schnapps
1/2 teaspoon each salt and pepper

Melt butter in a pot. Add brown sugar, schnapps, salt & pepper and stir well. Bring to a boil. Watch carefully as it tends to bubble up and boil over. Reduce heat to low simmer. Simmer for a half an hour. It will be the consistency of caramel sauce. Pour into squeeze bottle when it cools a little.

Posted by Bill at June 23, 2004 08:15 PM