FlyingFish wrote: I wonder if it is a biochemical thing...like those of us who are affected by asparagus, and those of us who aren't. I love the taste of cilantro. Both Sarah the wonderchild and Bionic, her dad, think cilantro is bad news. Bionic describes it as tasting like zinc. (I never asked him how he knew what zinc tasted like.)

Cilantro is a biggie in our house, especially when I make fresh salsa in the summer. I find it doesn't hold its taste as well when I freeze the salsa, though.

Here's a recipe I learned from an old boyfriend who was from Albuquerque. It's a staple in our house in the summer also.

Squaw Corn
Printer version of this recipe

4-6 slices of bacon
1 onion, chopped
1 green pepper, chopped
1-2 ripe tomatoes, chopped
4-6 ears fresh corn, kernels cut off (may substitute 1 bag frozen corn)
salt, pepper, and other spices to taste (cilantro, parsley, and/or basil, fresh is best)

In medium skillet, fry bacon until crisp.
Remove and drain.
To bacon fat in skillet, add onion and green pepper and saute until tender.
Add corn and saute briefly, then cover skillet and lower heat.
Cook until corn is almost tender, then add tomatoes and seasonings and cook until tomatoes are heated through but not mushy.
Add bacon, crumbled, stir until heated through, and serve.

You can make a meal out of this if you serve it with fresh bread. I have.
One cautionary note....it's really best with tomatoes from the garden, which is why it's basically a summer dish with us.

Georgianna, if you think parsley is too strong, try the Italian or flat parsley. You can grow a little pot of it in the window if you can't find it in the grocery, although there may be an Italian market somewhere in Duluth.