We made one change in
that all the corn was leftover from a BBQ, so it had been soaked in water for
an hour or so, then roasted over coals still in the husk. This really gave a
bit of nuttiness to it, which really lent to the savory taste.
Mary was worried it
would be like the canned version and really sweet. Adding the garlic and
shallot prevented this.
After we tasted it, Mary
had a great idea to add some shaved Parmesan. Umame to the next level!
There is a great savory
flavor with little packs of sweetness from the kernels.
We will definitely have
to make more assembly-line style and can it for after corn season.
