Fresh corn on the cob has been the topic of some very heated discussions in the Davis house recently. It's not the taste of the corn or the type of corn or even preferred cooking methods that spark the debates - it's all about eating style.
It seems that there are 2 different types of corn eaters in this house. Those of us who eat their corn (the normal way) in rows going across the cob- (typewriter style) and those who prefer to eat their corn in circles AROUND the cob. (Like crazy people.) In case you didn't pick up on my subtlety, let me make it clear that I am definitely partial to the across method of corn eating and I seem to be in the minority in my house. I just can't seem to convince my family that eating corn in rows is a much for organized and systematic way of going about corn consumption and therefore much more enjoyable.
Surely, I'm not the only person on team "Across" when it comes to corn. I would like to get some feedback from my blog followers because it's possible that there are more of you crazy circle corn eaters that I realize. Leave me a comment and let me know how you eat your corn - rows or circles.
Now that I've said all that about corn, I am posting a recipe that has nothing to do with the corn in the picture. The recipe that I want to share with you is for Glazed Chicken Skewers. They are really delicious and coincidentally, they pair wonderfully with fresh corn on the cob.
Glazed Chicken Skewers
3/4 cup port wine
1/2 cup balsamic vinegar
2 Tablespoons honey
1 thyme sprig
2 boneless, skinless chicken breasts
Combine wine, vinegar, honey and thyme in a saucepan. Bring to a boil. Reduce heat and simmer until thickened and reduced to 1/2 cup. (Sorry - I forgot the picture.)
To round out my batch of glazed chicken skewers, I made a batch of jasmine rice and cooked some fresh corn on the cob.
These chicken skewers are a super simple way to change up an ordinary chicken dinner. Sometimes all you need is a skewer to make your dinner more exciting.
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