Most of my recipes go something like, “just put a little bit of this, add a little bit of that, cook it ’til it’s done and then sprinkle it with some of that.” I get that from my mom. Super easy to follow and replicate, huh? It’s infuriating to try to give someone a recipe when you have no measurements to give and I’m sure even more infuriating to receive a recipe with no measurements. So, this blogging thing has been a challenge to stay the least. My kitchen counters are covered with the journals I jot ingredients and their measures down on as I cook.

Although I’m trying so hard to make this a new habit so no successful recipe goes unrecorded, sometimes it just doesn’t happen. Some foods aren’t supposed to have exact ingredient measurements and cook times. You just sprinkle a little bit of this, spread it with a little bit of that and cook it until it’s done. An example that comes to mind at the moment? Garlic Chili Sweet Corn!

Is it still sweet corn season? Sweet corn season doesn’t even make sense now that I live in Arizona instead of Iowa. I love sweet corn, but I never knew I was so opinionated about it until I moved here and someone at work was chowing on an ear from Safeway and said, “This sweet corn is amazing.” Um, woah, guy, amazing a strong word for a mediocre ear of corn you bought at a large grocery chain in Arizona. Like, have you ever even been to Iowa?

Anyway, even though I didn’t get a chance to pull over on a busy highway, stick a few dollars in a lock box and grab a bag of fresh picked corn out of a tent on the flatbed of a truck via the trust of the “honor system,” I have indulged in an amount of mediocre ears of corn from a large grocery store chain in Arizona that I’m not willing to disclose. And although this kind of sweet corn isn’t as good as what you get fresh off a farm in Iowa, smothering it in butter, salt, garlic and chili powder, then charring it on the grill and finishing it off with a squeeze of lime makes it pretty irresistible.