Enjoy sweet corn fresh from the farm field

This summertime vegetable abounds in area markets and is perfect in savory and sweet dishes

     Sweet corn is undeniably one of the most delicious vegetables of summer.
    There are plenty of ripe ears to be found on grocery shelves and at farmers markets.
    In addition to being a tasty treat, sweet corn is a good source of carbohydrates, B vitamins and fiber.
    It’s also a versatile vegetable, ideal to eat on its own — grilled, roasted, microwaved or boiled on the cob — or served as an entree or side dish.
    When shopping, look for yellow, white or bicolor cobs of corn with husks that are bright green and well-filled ears with plump kernels. The kernels at the tip of the ear should be smaller than the rest — large kernels indicate corn is overly mature.
    Avoid corn with under-developed kernels, wilted or dried husks, brown kernels, or depressed areas on the kernels.
    Sweet corn should be refrigerated immediately and eaten soon after purchase because its quality deteriorates rapidly after harvest. Leave the husks on until you are ready to prepare the corn to retain moisture.
    Remove the husks and silk prior to cooking. A vegetable brush will help remove stubborn silk.
    If you find a worm in the ear, there’s no reason to discard the entire cob, simply remove the portion with the worm. You may cut the kernels from the cob or cook the cob intact.
    You can cook a cob of corn on the grill, in the microwave or in a pot of boiling water. Butter it, using either plain butter or an herbal butter, then season with salt and pepper. While this is an ideal side dish, it also makes a delicious meal by itself.
    Try the taste of corn and tomatoes — quintessential summer vegetables — in a quick saute. Cook 1 cup fresh corn kernels and 1/2 cup diced shallots in 2 teaspoons canola oil in a medium skillet for about 5 minutes, stirring occasionally until lightly browned.  Remove from the heat and let it stand for 5 minutes, then stir in 1 pound diced tomatoes, 1 tablespoon chopped fresh tarragon or basil and 1/4 teaspoon salt.
    Following are sweet corn recipes from www.southernliving.com.

 

southern living.com

Tomato Corn Relish

1 thick bacon slice
1 cup fresh corn kernels
1 garlic clove, pressed
1 8-ounce jar green tomato relish
2 teaspoons hot sauce
1/4 teaspoon salt

    Cook bacon in a medium skillet over medium-high heat about three minutes, until crisp. Remove bacon and drain on paper towels, reserving one tablespoons drippings in skillet. Crumble bacon.
    Sauté corn and garlic in hot drippings about three minutes, until tender. Stir in tomato relish, hot sauce, salt and bacon. Serve immediately.

 

Grilled Chicken With Fresh Corn Cakes

3 lemons
2 garlic cloves, pressed
1/3 cup olive oil
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1-1/2 teaspoons salt
3 skinned and boned chicken breasts
3 ears fresh corn, husks removed
1 tablespoon olive oil
1 6-ounce package buttermilk cornbread mix
1/4 cup chopped fresh basil
8 cooked thick hickory-smoked bacon slices
2 cups loosely packed arugula

    Preheat grill to 350° to 400° (medium-high) heat.
    Grate one tablespoon zest from lemons. Cut lemons in half, then squeeze 1/4 cup juice from lemons.
    Whisk together lemon zest, lemon juice, garlic, olive oil, mustard, pepper and 1 teaspoon salt. Reserve 1/4 cup lemon mixture, but pour remaining lemon mixture in a large zipper-top plastic freezer bag. Add chicken, seal and chill 15 minutes, turning once. Remove chicken from marinade and discarding marinade.
    Brush corn with one tablespoon. olive oil, then sprinkle with remaining salt.
    Grill chicken and corn in a 350 to 400 degree-grill, covered, for 20 minutes, turning chicken once and turning corn every four to five minutes.
    Remove chicken and cover. Cut kernels from corn cob.
    Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels.
    Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes for three to four minutes, until tops are covered with bubbles and edges look dry and cooked. Turn and cook other side.
    Thinly slice chicken. To serve, place two corn cakes on each plate and top with chicken and two bacon slices. Toss arugula with reserved lemon mixture, then place arugula on bacon and sprinkle with corn kernels.

 

Corn and Crab Chowder

6 bacon slices
2 celery ribs, diced
1 medium-size green bell pepper, diced
1 medium onion, diced
1 jalapeño pepper, seeded and diced
1 32-ounce container chicken broth
3 tablespoons flour
3 cups fresh corn kernels
1 pound fresh lump crabmeat, drained and picked
1 cup whipping cream
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
Oyster crackers
Chopped fresh cilantro, for garnish

    Cook bacon in a Dutch oven over medium heat for eight to 10 minutes, until crisp. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven. Crumble bacon.
    Sauté celery, green pepper, onion and jalapeño in hot drippings for five to six minutes, until tender.
    Whisk together broth and flour until smooth. Add to celery mixture. Stir in corn. Bring to a boil, then reduce heat, and simmer, stirring occasionally, 30 minutes.
    Gently stir in crabmeat, whipping cream, cilantro, salt and pepper and cook four to five minutes, until thoroughly heated. Serve warm with crumbled bacon and oyster crackers. Garnish, if desired.
    One pound peeled, cooked shrimp or chopped, cooked chicken may be substituted for crabmeat.

Grilled Steak, Corn and Spinach Salad

2 pounds rib-eye steak
4 tablespoons olive oil
4 garlic cloves, pressed
1-1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
4 ears fresh corn, husks removed
1 5-ounce package fresh baby spinach
2 ripe avocados, thinly sliced
1 red grapefruit, sectioned
Peppercorn ranch dressing

    Preheat grill to 350° to 400° (medium-high) heat.
    Rub steak with two tablespoons olive oil, garlic, salt and pepper. Brush corn with remaining olive oil.
    Grill steaks and corn, covered, on a 350 to 400-degree grill for seven to eight minutes, turning steak once and turning corn every four to five minutes.
    Let steak stand 10 minutes and cut kernels from corn cob. Thinly slice steak.
    Layer spinach, grilled corn kernels, steak, avocados and grapefruit on serving plates. Serve with ranch dressing.

Grilled Mexican Corn Salad

3 limes
8 large ears fresh yellow corn, husks removed
3 tablespoons mayonnaise
2/3 cup crumbled feta or Cotija cheese
1/3 cup sliced fresh chives

    Cut two limes in half, and squeeze 1/4 cup juice from lime halves.
    Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered, on a 400 to 450-degree grill for 10 to 12 minutes, until done, turning occasionally. Kernels may char and pop.
    Cut kernels from cobs into a large bowl. Stir cheese, chives and lime juice into kernels.
    Cut remaining lime into four wedges, and serve with corn salad.

 

Fresh Corn Quinoa

1-1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
4 shallots or 2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded greens such as chard
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice

    Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer eight to 10 minutes, until tender. Drain, cover and let stand 15 minutes.
    Sauté shallots in hot olive oil in a large skillet over medium heat for three minutes, until tender. Add garlic and sauté one minute. Add corn kernels and shredded greens and cook two minutes, until just wilted. Add quinoa, basil, mint and fresh lemon juice.

 

Summer Corn and Golden Potato Chowder

4 tablespoons butter
5 cups fresh corn kernels, reserve 2 cobs
3 fresh thyme sprigs
1 large sweet onion, diced
1 1/2 teaspoons kosher salt
4 cups low-sodium chicken broth
1 large Yukon gold potato, diced
3/4 cup half-and-half

    Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion and salt. Cook, stirring occasionally, for 15 to 20 minutes, until corn is tender but not browned.
    Stir in broth and diced potato. Increase heat to high, add reserved corn cobs and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for eight to 10 minutes, until potatoes are tender. Discard cobs and thyme.
    Process 1/2 cup of corn mixture in a blender until smooth. Return processed mixture to stockpot, and stir in half-and-half. Serve immediately.

Smoked Sausage, Grilled Corn and Sweet Onion Pizza

2 cups torn kale leaves
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
1/4 cup roasted almonds
2 garlic cloves, chopped
1/2 cup grated Parmesan cheese
Homemade pizza dough
1 pound smoked sausage, sliced
1 cup grilled corn kernels
2 sweet onions, grilled and sliced
16 ounces shredded Havarti cheese

    Pulse kale and salt in a food processor 10 to 12 times, until finely chopped.
    With processor running, pour olive oil through food chute in a slow stream. Add almonds and garlic and pulse four to five times. Add cheese and pulse until well blended.
    Preheat grill to 400 degrees.  Place pizza dough rounds directly on grill grate, cornmeal side down, and grill, covered, for four minutes, until golden brown. Carefully flip dough.
    Spread each pizza crust with two tablespoons. kale mixture. Top each with sausage, corn, onion and cheese. Grill, covered,  for three to four minutes, until cheese is browned and bubbly.
    

Lady Pea and Corn Patties

1 cup fresh corn kernels
1 teaspoon olive oil
1-1/2 cups cooked lady peas
1 to 2 tablespoons reserved cooking liquid from peas
2 green onions, sliced
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon chopped cilantro
1/2 teaspoon freshly ground black pepper
1-1/4 teaspoons kosher salt
2 large eggs, lightly beaten
1-1/2 cups panko
2 tablespoons butter
2 tablespoons olive oil

    Sauté corn in one teaspoon hot olive oil in a medium skillet over medium-high heat for three minutes, until tender.
    Process one cup lady peas in a food processor until smooth, adding as much as two tablespoons reserved cooking liquid as needed. Stir together green onions, parsley, cilantro, pepper, salt, eggs, whole peas, pureed peas, corn, and 1/2 cup panko. Gently shape mixture into eight patties. Cover and chill 30 minutes.
    Dredge patties in remaining panko. Melt one tablespoon butter with one tablespoon olive oil in a large skillet over medium heat, then add four patties, and cook three minutes per side, until lightly browned. Drain on paper towels.
    Add remaining oil and butter to skillet and repeat procedure with remaining patties.
    For a great sauce, stir together one cup sour cream, two teaspoons lime zest, three tablespoons lime juice and two tablespoons chopped cilantro.

 

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