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The multicultural flavors of corn on the cob

Making It Grow Radio Minute
SC Public Radio
Making It Grow, with host Amanda McNulty

Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow. I said I don’t like grilled corn on the cob but . . . out in Los Angeles visiting our children we went to a park and had Mexican Street Corn or Elote – the cook had converted a metal grocery store cart into a traveling grill, cooked the corn on it and then slathered it with mayonnaise, spices and a special cheese. Dee-lishous ! I’ve found a recipe that’s a close approximation to make at home. Now I have to eat my words about not being a big fan of grilled corn on the cob. In the South we have Frogmore, or Beaufort stew, that has ears of corn in it -- use fresh corn on the cob with South Carolina shrimp. We’re going to have both for a multi-cultural supper.

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Amanda McNulty is a Clemson University Extension Horticulture agent and the host of South Carolina ETV’s Making It Grow! gardening program. She studied horticulture at Clemson University as a non-traditional student. “I’m so fortunate that my early attempts at getting a degree got side tracked as I’m a lot better at getting dirty in the garden than practicing diplomacy!” McNulty also studied at South Carolina State University and earned a graduate degree in teaching there.