Excuse the announcement but, as there were some kind requests for one, I've added an email subscription feature to this site. You can click "subscribe" up there on the top bar, or right here.

If you skip ahead and read down below, you'll see I'm offering up some stuffed poblanos for lunch. Though if we're being frank, and I think we should be, the stuffing is really the take away today. That corn, and its countless variations, is something I've been making for ages, and I find myself tucking it into all manner of meals.

It started with this soufflé I think — hi there, terrible old point and shoot camera photo — that summer was a good one for corn and our now six-year-old, then less than two, was a major fan. I'd cook it until just barely tender, in butter with salt and pepper, fresh off the cobs we'd buy at the farmstand. Then I started adding onion, then garlic, then lime and herbs, and sometimes peppers, served hot and warm and at room temperature. As long as there was corn to start, there was a clean plate to finish.

And so ever since, sautéed corn has been in our rotation. As the base to corn puddings; cooked in olive oil and stirred through with torn basil, for a side along with a chicken that was spatchcocked and roasted over flames; or with fresh oregano in a salad, offering sweet against the aggressive salt of feta; or with slices of young chèvre in skinny omelets.

Like I said, it's useful...