What Condition Is My Condition In? -- May 12, 2020

Page views, tracked at the bottom of this page:

• May 12, 2020: 9:37 a.m. Central Time, 13,022,758 pageviews, 41.5 days since the last update; 112,238 pageviews since the last tally: 112,238 / 41.5 = 2,704 pageviews/day. At low end of "average."
• March 31, 2020: 8:19 p.m. Central Time, 12,910,520 pageviews, 15 days since the last update; 46,649 pageviews since the last tally: 46,649 pageviews / 15 days = 3,109 pageviews/day. Not bad, considering.

Page views: we just went over 13 million page views since the beginning of the blog.

Google search: on both "Bakken oil blog" and "Bakken oil blogs" the "MillionDollarWay" is the #1 hit. The other major Bakken blog fell to #4 in both searches.

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The Recipe Page

A reader suggested grilled corn.

Our older granddaughter, of Mexican descent, suggested elotes.

Pick the video you want to watch: elotes.

There are at least five ways to prepare corn on the cob:

• microwave: four minutes
• boil on stove: once the water is boiling, ten minutes
• bake in oven: 45 to 60 minutes (wow)
• grill with husks: 15 to 20 minutes
• grill without husks: probably about the same as with husks

I can't imagine roasting corn on the cob for 45 to 60 minutes in the oven. I would never microwave corn on the cob except to re-heat it. I've always boiled it. Until last night.

I will never, never, never go back to any other method to cook corn on the cob -- cumbersome to say that -- let's just say: elotes -- except on the grill if the grill is available.

We did elotes on the grill last night and they turned out incredibly delicious and it appears foolproof.

Key: soaking corn in water for one hour before grilling

The corn was on the covered grill for a total of 20 minutes:

• seven minutes with one end over direct heat; one end over indirect heat
• the next eight minutes, turn and reverse (the other end over direct heat, etc)
• then, one last turn for the last five minutes

I think there is a lot of "slack" in how much time one needs. If well soaked, I don't think there's much chance of drying the corn out. The husks, of course, become very, very dry, and charred to some extent, but the corn itself remains very, very moist.

If one likes a bit of charred corn, remove the husk before cooking.

I would not use aluminum foil; it's just one more unnecessary step. And I didn't do a thing to prepare the corn before grilling except to soak the ears in water (so prep time, as far as I am concerned, is zero minutes).

Meanwhile, our older granddaughter put out the ingredients for Mexican street vendor elotes and explained how to "fix" the corn:

• ingredients
• mayonnaise (or butter for those who prefer butter); squeeze bottle for each is nice;
• Cotija cheese (a good substitute: feta cheese; our older granddaughter says parmesan is fine)
• Tajin seasoning 
• Valentina hot sauce
• lime juice / sliced limes
• brush mayonnaise or butter on the corn
• sprinkle / drizzle with the other ingredients to taste