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I can’t imagine the summer without corn. Local ears from nearby Lancaster County and New Jersey’s famous Silver Queen pop up on our dinner table several nights a week. If we’re lucky, we will enjoy white and yellow corn through September.
The most important thing to remember is not to overcook corn. I like to grill cobs on the barbecue. Husk if you wish, but I think the covering imparts a marvelous smoky flavor. I also cook corn in the microwave. All you need to do is husk, rinse it under cold water and wrap in plastic. When ready, microwave on high for two minutes, turn and microwave for another two minutes.
A handful of summer kernels is a delicious addition to muffins and bread. You can make the former from scratch or a mix. Or add a handful to your favorite gazpacho or salsa recipe.
It’s easy to freeze corn for fall and winter. Just run a sharp knife gently down each ear, place the kernels in a zippered-plastic bag and freeze. Then, on a crisp November day, enjoy a bit of sunny August.
Corn Relish
Ingredients:
6 ears of white corn, kernels removed
2 stalks of celery, diced
1 15-ounce jar roasted red peppers, drained and sliced into strips
3 scallions, sliced
1/2 cup of olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the kernels in a serving bowl. Add the remaining ingredients and toss well.
Serves four.
Note from Phyllis: Add 1 jalapeno or some chipotles from a jar if you prefer your corn relish on the hot side. Another option is to add a few drops of hot pepper sauce.
Corn Chowder
Ingredients:
6 ears of white corn, kernels removed
1 large Idaho potato, peeled and diced
1 stalk of celery, diced
4 cups of water or chicken stock
Kosher salt and freshly ground black pepper, to taste
1 bottle of clam juice
1 cup heavy cream, light cream or half-and-half
Directions:
Place the kernels in a three-quart saucepan. Add the potato, celery, water or stock, salt, pepper and clam juice. Bring the contents to a boil, lower the heat and simmer uncovered for about 15 minutes.
Remove the saucepan from the heat and add the cream or half-and-half.
Serves four.
Note from Phyllis: Add a 1/2 pound of crabmeat, an 8-ounce can of chopped clams or 1/2 pound of popcorn or Gulf shrimp, if desired.
Corn and Bean Salad
Ingredients:
1 15-ounce can of black beans, rinsed and drained
1 15-ounce can of Great Northern beans, rinsed and drained
4 ears of corn, kernels removed
1 15-ounce jar of roasted red peppers, rinsed, drained and cut into small pieces
1 small red onion, diced
Kosher salt and freshly ground black pepper, to taste
1 small handful fresh Italian parsley leaves, snipped with a scissors
1/2 cup of olive oil
4 tablespoons of white balsamic vinegar
Directions:
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Place all the salad ingredients in a mixing bowl. Add the salt, pepper and parsley leaves.
In a small bowl, whisk the oil and vinegar together. Pour over the salad and toss well.
Serves four to six.
Home-Style Creamed Corn
Ingredients:
1 stick unsalted butter
8 ears of sweet corn, kernels removed
Kosher salt and freshly ground black pepper, to taste
1/2 pint of light cream
Directions:
Melt the butter in a medium-size skillet over low. Add the corn and its milky fluid. Cook, stirring constantly, until the liquid is reduced and the corn becomes creamy, about 10 minutes. Add the salt, pepper and cream and stir well to combine.
Serves four to six.
Note from Phyllis: When removing the kernels, try to retain the milky fluid from the corn. It adds to the flavor of this dish.
