Necessity being the mother of invention, one night I was doing a bunch of food in a new kitchen, not having seen my own tools or knives for over a month it's a little strange working in a small kitchen, but I love to cook so I learn to improvise. I hope you enjoy this and the recipes associated with it... BIG Sicilian Jersey Corn mis en place: 10-12 ears freshly shucked corn Bigs Garlic/Basil Oil 8-10 large garlic cloves, peeled 10-15 basil leaves handful flat leafed parsley 1 cup EVO Place garlic, basil leaves and parsley in blender, whir on high speed and slowly add EVO until you have a fragrant runny paste. Set aside Cook off corn in batches in boiling water, drain and season LIBERALLY with salt and pepper, then slather on butter, place in large bowl. Drizzle on about 1/3 cup Garlic/Basil Oil. Use remaing Garlic/Basil oil for other recipes (a great garnish for a plate of sliced ripe tomatoes !!). BE SURE TO SAVE 2-3 EARS OF THE CORN FOR NEXT MORNING'S BREAKFAST: Big's Corn Cakes... BIG'S CORN CAKES Really terrific !! You need a couple ears of Big's Sicilian Jersey Corn to really give these a very good kick in the pants (when cooked corn has cooled I put the leftover ears in a big ziplock bag, basil drizzle and all, that basil drizzle really makes these cakes quite different than your ordinary breakfast cake). Mis en place: 2-3 ears Big's Sicilian Jersey Corn, corn removed with sharp knife 2 cups all purpose flour 2 1/2 cups milk 2 eggs 1 Tbls Baking Powder 2 Tsp Salt 2 Tbls White Sugar 1/3 cup corn oil (or bacon drippings !) Preparation: Combine all dry ingredients in bowl, then add milk, eggs and corn oil, mix well, then fold in corn. Start large skillet warming, add a tiny bit of corn oil to pan, when hot ladle in about 1/4 cup batter, be sure to get some of corn bits in each. Cook and flip when golden brown. Repeat until all cooked. Butter and serve with your best maple syrup.