New Hampshire Magazine September 2017
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603 LIVING LOCAL DISH<br />
The Spice is Right<br />
The season's final ears of corn are ready for picking. To<br />
create a worldly dish, simply slather the ears with butter or<br />
mayonnaise and then sprinkle with locally curated spices<br />
(see suggestions below). Just remember not to overcook<br />
the corn, and make sure to buy it fresh. In a large pot, cover<br />
corn with water and bring to a boil, then turn off the heat.<br />
Alternatively, you can briefly steam the ears above the water.<br />
Keep the kernels snappy for a last taste of summer.<br />
by Susan Laughlin<br />
Home Cook’s Pantry, Hillsborough<br />
Za’atar Middle Eastern Spice Mix<br />
Home Cook's Pantry grinds spices for its<br />
subscription service and online store. This<br />
blend is a mix of herbs, salt, sumac and<br />
sesame seed. It’s an intensely aromatic<br />
and ancient spice blend that's perfect for<br />
energizing a meal. homecookspantry.com<br />
Stock + Spice, Portsmouth<br />
Harissa by Black Trumpet Trading<br />
Company and developed by<br />
Chef Evan Mallett A spicy mix of<br />
smoked paprika, ancho, cayenne,<br />
chipotle, Aleppo and more. It’s<br />
an aromatic taste of North Africa.<br />
stockandspice.com<br />
Sunquam Tribute<br />
Company, Hollis<br />
Camp Mix<br />
This original mix is a blend<br />
of salt, pepper, onion<br />
and garlic that's a perfect<br />
traditional complement for<br />
corn. campmix.com<br />
photos by susan laughlin<br />
86 nhmagazine.com | <strong>September</strong> <strong>2017</strong>
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