Corn on the Cob with Ras El-Hanout, Salt and Butter
Many autumns ago, corn used to be my main meal for the final weeks of August and mid-September. Mostly eaten as corn on the cob, it only involved salt, and a lot of time spent in the boiling temperature of the kitchen while boiling corn after corn. It was all what I was eating for lunch and dinner and the natural sweetness of the corn was what I needed for that part of the year. Meanwhile I grew up and my tastes become more complex. Many years I just avoided corn on the cob, because too proletarian for my newly acquired preferences. Also, it was not so easy to find that countryside corn sold in the farmer's markets in the old country. A new world was opening to me and it was no place for that past any more. However, once I settled up and diversified my life and food experiences, the old recipes and life stories were just another opportunity to share an unique story. My story. Therefore, why not using them as a basic for just another spicy experience? Ingredients - 2 normal size co...