Getting an ear full

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I can’t imagine the summer without corn. Locally grown ears from Lancaster County and New Jersey’s famous silver queen pop up on our dinner table several nights a week. My preference is white corn with small kernels. I find the super-sweet corn well, too sweet. If we are lucky, we’ll enjoy fresh cobs through September.

The most important thing to remember is not to overcook corn. You can grill it by leaving the husks on because the result is a marvelous flavor. I also put it in the microwave. All you need to do is husk it, rinse under cold water, wrap in plastic wrap and microwave on high for two minutes. Turn it and microwave on high for another two minutes.

A handful of summer kernels are a delicious addition to muffins and cornbread. You can make the muffins from scratch or from a mix. You also can add some to your favorite gazpacho or salsa recipe.

It’s easy to freeze corn for use during the fall and winter. All you have to do is gently run a sharp knife down each ear, place the kernels in a plastic zippered bag and freeze. Then, on a crisp November day, you can enjoy a bit of sunny August.

Corn Relish

Ingredients:
6 ears of white corn
2 stalks of celery, diced
1 15-ounce jar of 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:

Remove the kernels from the corn and place in a serving bowl. Add the remaining ingredients and toss well.

Serves four.

Note from Phyllis: You can add a jalapeno or some chipotles if you prefer corn relish on the hot or smoky side.

Cheddar Corn Chowder

From "The Barefoot Contessa Cookbook" by Ina Garten

Ingredients:
8 ounces of bacon, chopped
1/4 cup of olive oil
4 large onions, chopped
4 tablespoons of unsalted butter
1/2 cup of flour
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of turmeric
12 cups of chicken stock
2 pounds of white boiling potatoes, unpeeled, cut into medium dice
10 ears of corn, kernels removed
2 cups of half-and-half
1/2 pound of sharp white cheddar cheese, grated

Directions:

In a large stockpot on medium-high, fry the bacon in the oil until crisp, about five minutes. Remove with a slotted spoon and reserve.

Reduce the heat to medium, add the onions and butter to the fat. Cook for 10 minutes, or until the onions are translucent.

Stir in the flour, salt, pepper and turmeric and cook for three minutes. Add the chicken stock and potatoes. Bring to a boil and simmer uncovered for 15 minutes, or until the potatoes are tender.

In a separate pot, blanch the corn kernels in boiling, salted water for three minutes. Drain and add to the soup. Stir in the half- and-half and cheddar. Cook for five minutes, or until the cheese melts. Season to taste with the salt and pepper.

Serve hot with a garnish of bacon.

Serves 10 to 12.

Corn and Bean Salad

Ingredients:
1 pound of frozen edamame, cooked according to package directions
6 ears of corn, kernels removed
1 small red onion, diced
Kosher salt and freshly ground black pepper, to taste
1 small handful of fresh Italian parsley leaves, snipped with a scissors
1/2 cup of olive oil
3 tablespoons of white balsamic vinegar

Directions:

Place all of the vegetables in a mixing bowl. Season with the salt and pepper. Add the parsley.

In a small bowl, whisk together the oil and vinegar. Pour over the salad and toss well.

Serves four to six.