Enjoy sweet corn fresh from farm fields

Corn on the cob is a summer treat, and it’s in season now, with plenty of ripe ears 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.

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.

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.

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.

For a spicy ear of corn, make a chile butter. Finely shred the peel from two limes, then juice them. In a small bowl, whisk together 1/2 cup softened butter and the lime peel and juice. Stir in one teaspoon ground ancho chile pepper, one teaspoon ground chipotle chile pepper and four minced cloves of garlic.  Use this mixture on a cob of corn or over a dish of freshly cut kernels.

Try the taste of corn and tomatoes — quintessential summer vegetables — in a quick saute. Cook one cup fresh corn kernels and 1/2 cup diced shallots in two teaspoons canola oil in a medium skillet for about five minutes, stirring occasionally until lightly browned. Remove from the heat and let it stand for five minutes, then stir in one pound diced tomatoes, one tablespoon chopped fresh tarragon or basil and 1/4 teaspoon salt.

Following are sweet corn recipes from www.thekitchn.com.

 

Oven-Roasted Parmesan Corn on the Cob

3 tablespoons unsalted butter, room temperature

6 ears fresh corn

1 ounce Parmesan cheese, finely grated

2 cloves garlic

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more for serving

4 large fresh basil leaves, coarsely chopped

Remove the husk and silk from corn. Place corn directly on the rack in a 400-degree oven and roast for 25 minutes. 

Add half the Parmesan to the bowl with butter. Add garlic to the bowl along with the kosher salt and black pepper, then use a fork to mash and combine.

Transfer corn to a baking sheet. Use a butter knife or pastry brush to immediately slather cobs with the Parmesan-garlic butter. Sprinkle with the remaining Parmesan cheese and basil. Generously grind some black pepper over the top and serve immediately.

 

 

Charred Corn Salsa

4 medium ears corn, husks removed

1 pint red and/or yellow cherry tomatoes, quartered

1 small red onion, finely chopped

1 jalapeño pepper, very finely chopped

Juice of 1 medium lime

1/2 cup coarsely chopped fresh cilantro

Salt

Heat an outdoor gas grill to medium or prepare a charcoal grill for indirect heat. A grill pan over medium heat will work as well.

Grill corn on a gas grill at medium heat or a charcoal grill over indirect heat, uncovered, for two to three minutes per side to a total of 12 to 15 minutes, until some the kernels are bright yellow and a few are charred. Remove corn and cool five minutes.

Combine tomatoes, onion, jalapeño and lime juice in a medium bowl. Once corn is cool enough to handle, cut kernels from the cob and add to the bowl. Season with salt and stir to combine.

 

 

Creamy Roasted Garlic Pasta with Zucchini and Corn

4 cloves garlic

1-1/2 pounds zucchini

2 to 3 ears fresh corn

2-1/2 ounces Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon kosher salt, plus more

3/4 teaspoon freshly ground black pepper, plus more

12 ounces dried short pasta, such as campanelle

1/2 cup heavy cream

Prepare the following, placing each in its own bowl or in different piles on a rimmed baking sheet — thinly slice garlic cloves; trim zucchini and grate on the large holes of a box grater; shuck corn and cut the kernels off the cobs; shred Parmesan cheese on the smaller holes of a box grater.

Bring a large pot of heavily salted water to a boil. Melt butter in a large straight-sided skillet or medium pot over medium heat. Add garlic and sauté one to two minutes, until fragrant, then add zucchini, 3/4 cup corn kernels, kosher salt and black pepper. Cook 18 to 25 minutes, stirring occasionally, until zucchini is caramelized, reduced, and meltingly tender (add a splash of water if the vegetables start to stick to the bottom). During the last five minutes stir frequently to prevent burning or sticking and lightly mash the zucchini with a wooden spoon.

Add pasta to the boiling water and cook according to package directions until al dente.

Add 1/2 cup heavy cream to the zucchini, stir to combine and bring to a simmer over medium-low heat. Cook three to five minutes, stirring occasionally, until the sauce slightly thickens. Reduce heat to low, add Parmesan and stir until the cheese is melted.

Reserve 1/2 cup pasta water, then drain the pasta. Add pasta and remaining corn kernels to the sauce. Stir until pasta is well coated, adding some of the reserved pasta water a little at a time as needed to get a saucy consistency. Taste and season with more kosher salt and black pepper as needed.

 

 

Corn Chowder

4 slices thick-cut bacon

7 ears fresh corn

1 large yellow onion, diced

3 medium celery stalks, diced

2 medium carrots, peeled and diced

1 pound Yukon gold potatoes, peeled and diced

2 cloves garlic,  minced

2 teaspoons kosher salt, plus more

2 tablespoons all-purpose flour

3 cups low-sodium vegetable or chicken broth

1 15-ounce can creamed corn

1/2 teaspoon freshly ground black pepper, plus more

1/4 teaspoon cayenne pepper, optional

1 small bunch fresh chives, finely chopped

1 cup heavy cream

Oyster crackers, optional

Cut bacon crosswise into 1/2-inch-wide pieces and cook eight to 10 minutes in a large heavy-bottomed stockpot or Dutch oven over medium-high heat, stirring occasionally, until the fat is rendered and the bacon is crisp.

Remove and discard the husks and silk from corn. Cut kernels off the cobs and transfer to a bowl, reserving the cobs.

Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving bacon fat in the pot. Turn off the heat.

Return pot to medium-high heat. Add corn kernels, onions, carrots, celery and one teaspoon kosher salt. Cook five minutes, stirring occasionally, until vegetables start to soften. Add garlic and cook 30 seconds, until fragrant. Sprinkle with flour and stir one minute, until evenly coated and fragrant.

Reduce heat to maintain a simmer and cook 20 minutes, until potatoes are tender and the soup has a rich corn flavor. 

Using tongs, remove and discard corn cobs. Turn off heat, add heavy cream and stir to combine. Taste and season with more kosher salt and black pepper as needed. Garnish with the chives and bacon. Serve with oyster crackers, if desired.

 

 

Corn Salad With Tomato, Basil and Feta

4 ears fresh corn, husks removed

4 medium Roma or plum tomatoes, diced

1/2 small red onion, diced

2 ounces feta cheese, crumbled

1/4 cup torn fresh basil leaves

3 tablespoons apple cider vinegar

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cut kernels off the cobs into a large bowl. Add tomatoes, onion, feta, basil, vinegar, oil, salt and pepper, and stir to combine.

Cover and refrigerate 30 minutes before serving.

 

 

Cheesy Corn Garlic Bread

1 loaf French bread or baguette

4 large cloves garlic, finely grated

12 tablespoons unsalted butter

2 cups fresh yellow corn kernels

1/2 teaspoon kosher salt

1/4 bunch fresh parsley

1 bunch fresh chives

3 tablespoons grated Parmesan cheese

About 8 ounces fresh mozzarella cheese

Using a serrated knife, cut bread in half crosswise. Cut each piece in half lengthwise. Place, cut-side up, on a rimmed baking sheet that’s lined with parchment paper.

Cut butter into six pieces and melt in a large skillet over medium heat. Add corn kernels and 1/4 teaspoon kosher salt and cook five to six minutes, stirring often, until tender and corn turns a deep yellow.

Add garlic and remaining kosher salt. Cook two minutes, stirring often, until fragrant and combined]. Remove pan from the heat and cool 10 minutes.

Pick parsley leaves until you have 1/2 cup, then finely chop. Finely chop chives until you have 1/4 cup.

Add parsley, chives and grated Parmesan cheese to the pan and stir to combine. Reserve 1/2 cup for garnish.

Evenly spoon the remaining corn mixture onto the bread, spreading to the edges. Drizzle or spoon any remaining butter around the edges of the bread to avoid any dry spots.

Thinly slice mozzarella cheese and arrange in an even layer on top of the corn mixture. Sprinkle with the reserved corn mixture.

Bake in a 425-degree oven six to eight minutes, until cheese is melted and bread is golden brown around the edges. For a browner top, broil two minutes, until cheese is browned in spots. Transfer to a clean cutting board and cut on a diagonal with a serrated knife into 12 pieces.

 

 

Elote Fritters

For lime crema:

1 to 2 medium limes

1 cup sour cream

1/2 teaspoon kosher salt, plus more as needed

For fritters:

3/4 cup flour

1-1/4 teaspoons baking powder

1 teaspoon chili powder

1/2 teaspoon cayenne pepper, optional

3 cups fresh corn kernels

4 medium scallions, thinly sliced

1/2 medium bunch fresh cilantro, finely chopped

5 ounces cotija cheese, crumbled, plus more for sprinkling

3/4 cup whole or 2% milk

2 large eggs

1-1/4 teaspoons kosher salt

6 to 8 tablespoons vegetable oil

To make crema, finely grate the zest of one lime into a small bowl, then juice the lime plus a second as needed until you have three tablespoons. Add sour cream and kosher salt and whisk to combine. Taste and season with more kosher salt as needed. Refrigerate.

For fritters, place flour, baking powder, chili powder and cayenne pepper in a large bowl and stir to combine. Add corn, cilantro, scallions and cotija cheese, then stir to combine.

Place milk, eggs and kosher salt in a medium bowl and whisk until combined. Add to flour mixture and stir just until combined.

Heat two tablespoons vegetable oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop four1/4-cup portions of batter evenly around the pan. Cook two to three minutes, until golden-brown on the bottom, flip with a flat spatula and cook two to three minutes, until browned and cooked through. Reduce heat to medium-low if the fritters are browning too quickly.

Transfer fritters to a wire rack on a baking sheet  and place in a 200-degree oven. Repeat process, adding two tablespoons vegetable oil to the pan before each batch. Serve topped with the lime crema and sprinkled with more crumbled cotija cheese.

Refrigerate leftovers in an airtight container for as long as three days or freeze for one month. Reheat in a 400-degree oven for five minutes if they’ve been refrigerated and 10 minutes if they’ve been frozen, until warm and crisp.