In these trying times, we all rely on sources of comfort to ground us, to hold things in perspective as the vast world spins, indifferent. I would like to share one of mine that has never let me down, which is the app LinkedIn. There is something uniquely reassuring about knowing that even people who have reached the very peak of their profession and have accomplished all there is to do–firm partners, tenured professors, thought leaders, et cetera–are just out there posting, searching for affirmation on the Internet like the rest of us. It is a singular window into the maw of human yearning. So like the recurring need to feed ourselves three times a day, LinkedIn, too, centers us and reminds of how much we hold in common.
Grilled Corn with Kombu Butter
- Corn, 2-4 ears
- 2 tbsp butter, room temp
- Kombu (or nori) (about 2″ x 2″ piece)
- Olive oil, salt, pepper
- In a spice grinder, grind the kombu into a fine powder. (If you’re using nori, you can crumble it with your hands.) Combine with the butter. The butter should look pretty and speckled with the kombu/nori.
- Lightly brush the corn with oil and season with salt and pepper. Grill (or place under a broiler), rotating frequently, until the corn brightens in color and is handsomely charred.
- Brush the corn with the kombu butter and grill, rotating frequently, for just a minute or two more. It will smell buttery and nice.
- Squeeze a lime wedge over the corn and sprinkle with flaky salt if you like. Particularly if you eat it outside, it will provide at least a moment or so of contentment.