Otter Tail County Archives

Mother, Goose & Bean’s is owned and operated by Pat and Becca Dillon, along with their three daughters. We are located in beautiful Otter Tail County in north-central Minnesota. Our business is run from our homestead yard, and we strive to create a QUALITY, CLEAN, ENJOYABLE, and MEMORABLE experience for our customers. We (The Dillon Family) are 3rd generation farmers and look forward to continuing that tradition as we raise our family while providing our area with the largest variety of “fall” produce and experiences.We made the decision to embark on this journey after I (aka the mother of Mother, Goose & Bean’s) had returned home from a weekend trip to Wisconsin in 2010. It became clear to us that our area had no pumpkin stands or businesses that offered FUN and UNIQUE pumpkins… I had just driven home with a trunk FULL of creative pumpkins because I had never seen such ones before!

Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there.

Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.

Bobby Flay’s Perfectly Grilled Corn as seen on Food Network

In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.

Corn can be sweet and juicy on its own, but it definitely doesn’t stop there. Next time you’re grilling up some corn, hit it with a little smoked paprika for Food Network Magazine’s Smoky Corn on the Cob. If you have a hankering for a different kind of smoke, brush cooked corn with rendered bacon fat before coating with diced bacon, panko and chopped basil.

Hey, it can even take a surprising Asian spin, with a brush of miso butter and a sprinkling of nori.

Instead of reinventing the corn itself, think about the butter. Slather Tyler Florence’s Grilled Corn on the Cob with Lime Butter, and the citrus-spiked butter will work as a glue for queso fresco and his Ancho Chile Rub. Or simply puree fresh herbs with softened butter for Food Network Magazine’s Corn on the Cob with Basil Butter, which injects each ear with aromatic flavor. A sprinkling of Parmesan cheese couldn’t hurt either.It’s not necessarily sacrilegious to cook your corn off the grill this summer. Tyler makes Oven-Roasted Corn on the Cob so perfectly cooked there’s no need to even dress it up. Simply peel down the husks and use as a makeshift handle as you’re chowing down. Or if you’re feeling desperate, Microwave Corn on the Cob is a thing — and, if you ask us, it turns out to be pretty good.

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