Summer brings with it so many fruits and vegetables that are hard to get enough of. But of all of them, I think it’s safe to say corn is always the one that steals the show. Those sweet, tender-yet-crisp kernels are all too easy to love. And since fresh corn is only in season for a couple months a year, we want to get our fill every chance we get.
Picking the perfect ears might seem tricky since you can’t see inside, but when you know what to look for it’s actually quite easy. And there’s no shucking necessary. When sticky black or dark brown tassels; it’s a sign that the the cob is past its prime. Buying corn, look for ears that are firm and heavy for their size, and avoid corn with sticky black or dark brown tassels; it’s a sign that the the cob is past its prime.
And as for getting it on the table, well, there are a lot of methods for cooking corn on the cob . And when sweet summer corn is truly in its prime, you don’t even have to cook it. Just cut the kernels from the cob and dig in. From classic corn on the cob to crowd-friendly side dishes to super-seasonal mains, here are 30 fresh corn recipes to get excited about.
Corn on the Cob
You can’t talk about summer corn without talking about corn on the cob that’s cooked simply, slicked with butter, and sprinkled with salt. It’s arguably the most enjoyable way to eat the good stuff. (Although it’s always nice to have a little fun with the classic, too.)
Of all the ways to cook corn on the cob, there's nothing been than grilled corn. This simple, foolproof method that leaves you with juicy, smoky cobs you can happily serve with whatever you're cooking up for dinner.
As it cooks, the smoky flavor of bacon wraps itself around all the sweet kernels.
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Dips, Salsas, and Snacks
Strip the corn from its cob and you have endless possibilities. The sweet kernels can be fried up into snack-able fritters, baked into a creamy casserole, or simply tossed with other summer vegetables for a fresh and super-seasonal salad.
There's never been a better time to keep tortilla chips in the pantry. Tossed with black beans, lime juice, spicy chipotles, fresh cilantro, fresh summer corn is transformed into a bold, full-flavored salsa you’ll want to eat with everything.
Sweet summer corn and shrimp are perfect partners. These smoky fritters are great as a snack or light dinner served with a salad and some bread.
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Salad and Sides
When you find yourself with sweet summer corn that’s perfectly crisp and tender, it hardly needs to be cooked; the time is right for a bright and fresh corn salad. For a side the whole table will adore, butter bath corn is always a delight. If you happen to hit the point of corn overload (and even if you don’t!), a tomato corn cake is just the thing to cook up.
Simply put, this salad tastes like summer. It's mixed with fresh corn, juicy tomatoes, sweet basil, and salty feta for a simple, refreshing summer salad.
This classic black bean salad is packed with bright, refreshing flavors like corn, tomatoes, and cilantro, and has a kick from fresh garlic, jalapeño, and red onion.
When you’ve reached the point of salad fatigue and are looking for a way to make the most of sweet summer corn and juicy red tomatoes, look no further than this savory cake.
A mountain of fresh corn kernels take center stage, barely bound with a splash of dairy and sprinkled with salty wisps of Parmesan and sweet basil.
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Summer Dinners That Start with Corn
Since corn is really at its best for just a couple of months out of the year, it’s worth showing it off in the main course. It can add surprising crunch and sweetness to pizza, make an impossibly delicious sauce for pasta, and be slow-cooked into a creamy summer soup.
If you make just one pasta dish this summer, make it this one. It sings summer sweetness: It’s got juicy, milky corn; creamy, luscious burrata; and edgy, grassy chives to bring it all into focus.
This riff on risotto may not be traditional, but it is creamy, cheesy, and flecked with summer sweetness in the form of corn kernels and chopped basil. Plus it hits the table in under 30 minutes.
This savory summer hardly hardly needs help in the flavor department, but spread a layer of Dijon mustard over the pie crust before adding the topping, anyway. It adds such a great and unexpected kick, and prevents the crust from getting soggy.
Peppery parsley, toasted pine nuts, sharp pecorino and velvety olive oil are blended into a creamy, cheesy pesto that's just the right compliment to sweet summer corn.
Instead of relying on bacon to get a smoky flavor in this soup, you'll swap in a bag of fire-roasted or grilled frozen corn, or season with a pinch of smoked salt.
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