Julys abundant crop of sweet corn is delayed a bit in some areas because of the wet spring, but dont let that stop you from enjoying fresh corn on the cob.
Some corn has arrived at farmers markets keep watch at the markets near you.
There are lots of good recipes for preparing fresh corn. One of the best is grilling corn on the cob in its husk. Simply throw the ears on the grill in one layer and cover. The corn steams in its husk and picks up a mild smokiness from the grill.
Or try the microwave: Place up to three ears of corn in the husk on a plate and microwave on high for 90 seconds to 2 minutes per ear. Remove the corn from the microwave, wrap in a kitchen towel and let sit for 5 minutes, then remove husk and enjoy.
How do you choose terrific fresh corn? Well, dont pull back the husks to see whether its an ear you want because youll just dry out the kernels, writes Deborah Madisons in her Vegetable Literacy (Ten Speed Press, 2013). Instead, feel the ear with your fingers to detect whether the kernels are filled out or not.
Madison, who may serve freshly cooked corn with an herbed salt or salsa verde, suggests opting for organic corn whenever possible. And dont let a worm scare you if you find it on the tip of an ear. Its just a little creature, easily knocked off its perch.
To see printable versions of the recipes, click on the links below:
PREHEAT grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill. Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.
HEAT 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute. Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn. Yield: 12 servingsSpicy Summer Corn Pudding This is a classic recipe for corn pudding, but adding buttermilk instead of milk makes a short of cheesy curd that clings to the corn kernels in the finished dish. The smoky, slightly sweet flavor of ancho chile powder is perfect with corn. From “The Animal Farm Buttermilk Cookbook” by Diane St. Clair (Andrews McMeel Publishing, 2013). 10 ears corn 4 eggs 1 1/2 cups buttermilk 1/2 cup unbleached all-purpose flour 4 tablespoons unsalted butter, melted 2 teaspoons ancho chile powder 1 1/2 teaspoons salt
PREHEAT oven to 350 degrees. Butter a 2-quart casserole dish.
CUT kernels off corn and place in a large bowl. Add eggs, buttermilk, flour, butter, chile powder and salt. Stir to combine well. Pour into prepared dish and bake 40 minutes, or until puffed and golden. Serve hot. Yield: 6 to 8 servingsGrilled Corn, Poblano and Black Bean Salad From “Cooking Light Pick Fresh Cookbook” (Oxmoor House, 2013). 2 ears shucked corn 2 tablespoons extra-virgin olive oil, divided 4 green onions 1 avocado, peeled, halved, and pitted 1 large red bell pepper 1 large poblano chile Cooking spray 1/2 cup chopped fresh cilantro 3 tablespoons fresh lime juice 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 can (15 ounces) unsalted black beans, rinsed and drained
PREHEAT grill to high heat. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano and corn on grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
CUT kernels from ears of corn; place in large bowl. Chop onions, bell pepper and poblano; add to bowl. Add 4 teaspoons oil, cilantro, lime juice, cumin, salt, pepper and black beans; toss well. Cut avocado into thin slices; place on top of salad. Yield: 6 servings