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Sweet corn recipes to savor during late summer
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Just down the street from my house, along a stretch of a two-lane highway, there’s a rustic vegetable stand that opens in mid-July. The hand-painted sign says it all: 'Corn! Coming Soon!' And when I drive by and see the first pile of green stalks piled high I know we are in deep summer and it’s time to eat corn every day.
The thing about seasonal foods is the deep appreciation that comes with their short season. When we have access to something year-round we tend to take it for granted. But when a vegetable like corn is only around for a few weeks of the year it becomes beloved, special, cherished.
Start the day with corn fritters and move on to a corn and tomato salad for lunch or corn chowder and then corn with fish or vegetables or chicken, or just steamed and slathered with salt and butter.
These three new recipes use corn in ways that play up their natural sweetness. A corn, tomato and goat cheese bruschetta is ideal for lunch as a first course served with salad or just a small bite with cold wine or cocktails.
The corn, brown butter and herb cornbread may just change your idea about what makes a good cornbread. This one is made in an ovenproof heavy skillet with fresh corn, cornmeal and fresh herbs. The cornbread is baked for 15 minutes and then an additional cup of milk is poured on top to create a custard-like filling. I eat it for breakfast with shots of espresso, for lunch topped with August tomatoes and for dinner with grilled foods and salad.
And finally, when you don’t feel like “cooking” and want a salty-sweet snack food: corn and black bean nachos with tomatoes, avocados and sour cream. Corn chips are piled with black beans and corn, topped with salsa and then sharp cheese and baked. The nachos are then topped with sour cream, lime wedges, fresh tomatoes and raw corn.
Corn shopping tips:
- Once corn is harvested, the sugars turn to starch. Look for corn that was picked the morning you buy it and eat it right away.
- Look for corn silk that is brown and dry.
- The corn should feel “heavy” in your hand.
- The toughest part of shopping for fresh corn is that you shouldn’t strip the husk back and leave the corn. The farmer can’t sell corn that's been shucked by someone else. Be respectful. Or ask the farmer if there is a sample ear you could check.
- If there is a sample ear that’s been shucked, check to see that the ears are full of kernels with no missing rows and that the kernels are milky. If you squeeze a kernel a “white milk” should come out of the corn. If the kernel is dry, it indicates that the corn isn’t fresh.
- Don’t husk the corn until you’re ready to cook it/eat it. You can refrigerate it for a day or two, but it will lose its sweetness and turn starchier as time goes on.
Cutting corn off the cob
The basic method for removing corn kernels from the cob is simple: Shuck the corn, removing the silky strands that line the inside of the husk. Place the cob upright inside a large bowl. Use a large, sharp knife, cut down the side of the cob, in a kind of sawing motion, to remove the kernels from one side of the cob. Turn the cob and repeat until all the kernels are removed, being careful not to cut into the cob. Use the corn kernels as soon as possible.
An average ear of corn, depending on the size, will yield about 1/2 to 1 cup of corn kernels.
Corn, tomato and goat cheese bruschetta
Is this bruschetta an open-faced sandwich or a savory toast to serve with a cold glass of wine? Call it what you will, this is a quick, simple way to celebrate the height of the season. Thin slices of crusty bread are crisped up in olive oil and then spread with creamy goat cheese. A raw tomato and fresh basil are tossed and layered on. And finally, corn kernels are sauteed for just 2 minutes in a touch of butter and placed on top of the crusty bread. Make two per person because one is just not enough.
Serves 4
Ingredients
- About 1 tablespoon olive oil, plus 1 teaspoon
- 8 thin slices crusty baguette
- 2 to 3 ounces creamy goat cheese, at room temperature
- 1 medium ripe tomato, finely chopped
- Salt and freshly ground black pepper to taste
- 2 ½ tablespoons chopped fresh basil or opal basil
- 1 tablespoon butter
- 1 large or 2 thin ears corn, shucked and kernels cut off, see "cutting corn off the cob" above
- Fresh basil leaves for garnish
Instructions
- Heat 1 tablespoon of the oil in a large skillet over moderately high heat. Add the bread slices and brown about 2 minutes per side, until golden brown. Place on a paper towel.
- Gently toss the tomatoes, salt, pepper, 1 ½ tablespoons of the basil and 1 teaspoon of the olive oil in a small bowl.
- In the same skillet you cooked the toast in, heat the butter over medium heat. When the butter is sizzling, add the corn kernels, salt pepper and the remaining 1 tablespoon of the basil. Cook for 2 minutes, stirring. You just want to cook the kernels through.
- To assemble the bruschetta: Spread some of the goat cheese onto the toasts. Spoon some of the tomato mixture on top and then top with some of the corn mixture. Garnish with the basil leaves.
Corn, herb and brown butter cornbread
This is a riff on a cornbread I’ve been baking for years now. It contains fresh corn kernels, cornmeal, buttermilk, fresh herbs and a nutty brown butter. Best of all, the cornbread is baked for 15 minutes and then you pour a cup of milk on top and bake for another 25 minutes. Why? It develops a thoroughly appealing “custard-like” layer in the middle of the cornbread. Serve with butter and honey or with grilled foods.
Serves 8
Ingredients
- 3 tablespoons salted butter
- ¼ cup fresh herbs, a combination like parsley, tarragon, chives, basil, rosemary, etc.
- 1 ½ cups cornmeal, 175 grams, preferably coarse
- ¼ cup sugar
- ½ cup flour, 60 grams
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk* chilled
- 2 eggs, lightly beaten
- 2 cups whole milk
- 2 ears corn, kernels removed, see "cutting corn off the cob" above
*If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup whole milk and let it sit for about 10 minutes.
Instructions
- In a 10-inch ovenproof skillet (I use cast iron) melt the butter over medium heat until sizzling. Let the butter cook another minute or two until it just turns a rich brown color and smells nutty. Remove from the heat and add half the herbs.
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the cornmeal, sugar, flour, salt and baking soda. Add the buttermilk and eggs and whisk to combine. Whisk in 1 cup of the milk. Add 2 tablespoons of the herb butter, leaving the remainder in the skillet. Add the remaining herbs and the corn kernels and mix to combine. Pour the batter into the skillet. Place on the middle shelf and bake for 15 minutes.
- Pour the remaining cup of milk on top without swirling it into the batter and bake for another 25 to 30 minutes, or until the cornbread is golden brown and beginning to pull away from the sides of the skillet. When you gently shake the skillet, the cornbread shouldn’t wobble but it doesn’t need to be bone dry when tested with a toothpick. Remove and let cool slightly. Serve warm or at room temperature with butter.
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Corn and black bean nachos with tomatoes, avocados and sour cream
Sometimes you just want something salty and sweet. Something crunchy and satisfying. Nachos to the rescue. Corn tortilla chips are topped with black beans sauteed with red onion, cumin and chile powder, and fresh corn kernels. They are then topped with grated cheese and baked until melted and gooey. Then the nachos are topped with fresh raw corn kernels, chopped ripe tomatoes, cilantro or parsley, avocado chunks, and lime. Hits all the spots.
Serves 4
Ingredients
- 6 to 8 ounces corn tortilla chips
- 1 tablespoon vegetable oil
- 1 small red onion, chopped or finely chopped
- Salt and black pepper
- 1 teaspoon cumin powder
- Dash chile powder
- Dash Aleppo* or ancho chile pepper powder or hot pepper sauce
- 15-ounce can black beans, drained, rinsed under cold water and drained again
- 2 large or 3 small ears corn, shucked with kernels cut off, see "cutting corn off the cob" above
- 1 cup salsa, jarred or homemade
- 1 ¼ cup shredded sharp cheddar
- 1 medium tomato, chopped or 1 cup cherry tomatoes, cut in half or quarters
- Handful chopped fresh cilantro or parsley, chopped
- 1 cup sour cream
- 1 lime, cut into wedges
*Aleppo pepper is a fairly mild, slightly sweet and tangy pepper with a fruity flavor. It’s named for the Syrian city of Aleppo.
Instructions
- Place the chips on a half sheet pan or rimmed cookie sheet.
- In a medium skillet, heat the oil over medium-low heat. Add the onion and cook, stirring for 3 minutes. Add the cumin powder, chile powder, Aleppo powder (or ancho chile pepper powder or hot pepper sauce), salt and pepper. Add the beans and cook, stirring, for 5 minutes. Remove from the heat and add 1 cup of the corn kernels; stir well to incorporate.
- Preheat the oven to 400 degrees.
- Place the bean-corn mixture on the chips and top with the salsa. Sprinkle the cheese on top and place on the middle shelf of the preheated oven. Bake for about 10 minutes, or until the cheese begins to bubble and the edges of the chips begin to turn a golden brown.
- Remove and top with the tomatoes, raw corn, dollops of sour cream and cilantro or parsley and lime wedges. Serve with hot pepper sauce.
More corn recipes:
This segment aired on August 20, 2024.
