My great-grandfather on my father’s father side had a little patch of terrain behind his house that he planted with corn. I remember los bueyes sowing the terrain and how perfectly the rows of plants grew.
He was always very sweet with us, very tender spoken, not by chance; he was a musician. He had a little candy store that he opened after school hours for the kids that walked that road and when we, the great-grandkids, visited he opened it for us and let us grab what we wanted. I felt really guilty about that and could never take more than two things.
I never ate that corn but I heard about how my grandmother cooked it, sweet and tender. A couple of weeks ago I was given freshly picked corn. Along with it, my friend gave me instructions to make a simple sauce to dip it. It’s only three ingredients and I’m sure there’s a hundred ways to improve it but I wouldn’t have it any other way.
– bit of salt
Melt the butter and stir in the honey (I used 50-50 because I love both honey and butter, you can make it lighter or heavier to taste) and the salt. I whipped it a bit to make it airy. Dip the corn in that (or completely cover it), I think it’s better when it marinates a bit. Eat and collapse from yumminess. I also cheated and used my warm leftovers of sauce to dip pieces of fresh bread. I was about to go to sleep and it felt so … comforting. And that’s exactly what I felt when I listened to my great-grandfather.