Sunday, August 24, 2008

The idea of ethanol

Is there another subject other than food? I actually have a very wide range of interests other than food though some how it all seems to come back to the kitchen! So why do I find irony in the fact that the 2 main presidential candidates are talking about using corn to create new energy and reduce our need for oil. Except for the world wide "rice shortage" the biggest reason I am told that the price of eggs, milk and just about everything else is due to the "corn shortage" Why you ask? If the chickens can’t eat they produce less eggs. Some how what the chickens are eating has some thing to do with why vegetable prices are so high. You can’t seem to save any money being a vegetarian! And what has that got to do with the price of rice in China? Somehow people were not buying that due to the high cost of gas it is just too expensive to eat.

So not only are we dealing with a corn shortage that makes the idea of ethanol ridicules, there does not seem to be a clean viable way to turn corn into energy. Check out this 3-minute film from the wildly fun, smart and creative folks at

As we know it is all about the food enjoy a couple of corn recipes because other than the higher prices there seems to be an abundance of fresh sweet corn out there!

Soybean and Corn Salad
6 cups edemame, shelled and cooked
5 cups corn, off the cob cooked and cut or frozen, cooked
2 red bell peppers, finely chopped
1 red onion, finely chopped
1 bunch cilantro. Chopped
3/4-cup limejuice
1 tablespoon Cumin
Salt to taste
Mix all together. Taste. Adjust the lime. Unfortunately limes vary greatly in there flavor and juiciness. I always buy a few more than I need.

Grilled Corn with Chili Lime Butter
8 tablespoons (3/4 stick) butter, softened
1/2-teaspoon chili powder
1 teaspoon grated lime peel
4 teaspoons fresh limejuice
1/2 teaspoon jalapeño, minced (or to taste)
8 ears corn on the cob in the husks

Place the butter in a small bowl; add the chili powder, lime peel, limejuice, jalapeño and salt. Mix well. Shape the butter into a log and slice into 8 even pieces. Cover and place in the refrigerator until ready to serve. Heat grill to medium-high. Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total. Remove from grill and cool slightly (so you are able to peel the husk). Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.

Avocado-Corn Salsa
2 small to medium ripe avocados, peeled, seeded, and finely diced

1 cup fresh or frozen corn kernels

2 medium tomatoes, seeded and finely diced
1 Red onion, finely diced
3 cloves garlic, minced
Juice of 2 limes

1 tablespoon finely chopped fresh cilantro

1/2 to 1 teaspoon Jalapeño peppers, minced

1/2 teaspoon salt
In a medium bowl, gently combine all ingredients. Chill until ready to serve.

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