Summer corn; whats not to love?
Until the end of the season we will see a bounty on seasonal produce at the farmers market; from peppers, tomatoes, eggplants, plums, peaches (Oh,…
Grilled Corn is a summer favorite. (Shutterstock)
Until the end of the season we will see a bounty on seasonal produce at the farmers market; from peppers, tomatoes, eggplants, plums, peaches (Oh, peaches!) to berries, grapes, onions and corn. Theres no summer without it.
And this season I had one of the best corns ever. It was so good that I ate it raw. It was incredibly sweet, tender and juicy. When you are blessed with fresh, seasonal, organic produce like that theres not much you need to do to it, just enjoy it and eat as many as you like. What else to do with corn besides eating it raw, steamed or grilled? Here are a few tips, ideas and recipes. Happy eating!
SEE ALSO: Smoked pork loin recipe with corn salad
Quick ideas with corn
Grilled corn on the cob with chipotle mayonnaise
Salad with fresh corn, black beans, queso blanco or feta, hearts of romaine (or iceberg lettuce), hearts of palm, chile vinaigrette
Quesadillas soft corn tortillas (or whole wheat if you are not gluten intolerant), fresh roasted corn, red peppers, red onions, fresh tomatoes, shredded Gouda (Monterey Jack or Havarti), chipotle
Corn tortilla soup just add fresh summer corn to your classic tortilla soup recipe with some ancho chilies and poblano peppers
Corn chutney, onions, red bell peppers, mango (peaches or pineapple), fresh lime, cayenne pepper, chives and fresh cilantro
Roasted corn cheese dip fresh corn, cheddar or Swiss, gruyere, farmers cheese, cayenne
Savory or sweet corn pudding For a savory one use fresh corn, yellow onions, red and/or yellow peppers, cream, eggs, cheddar or Swiss cheese, cilantro. For the sweet one, just add fresh summer corn (and some creamed corn for extra texture and flavor) to your regular sweet recipe.
Tip: When using a super fresh ingredient, picked only two to three days before using it, dont overload it with extra flavors. Keep your recipe and cooking technique simple and clean, focusing just on enhancing nature’s own flavors.
Recipes with corn
A corn bisque soup is usually smooth and pureed unlike corn chowder. (Shutterstock)
Vegetarian corn bisque
Oftentimes people ask me whats the difference between a chowder and a bisque. And since well be making a bisque, here is an easy-to-remember explanation.
Chowder: Thick, rich and chunky type of soup, usually using potatoes to thicken it.
Bisque: Thick and rich too yet smoother, not chunky. Usually containing pureed seafood, fowl, or vegetables, and cream.
Ingredients
Serves 6
- 4 tablespoons butter, extra virgin olive oil or coconut oil (or ghee)
- 2 cups onions, diced
- 1/2 cups celery, diced
- 1/2 cups carrots, diced
- 3 cloves garlic, minced
- 6 ears organic corn, husked, cooked, kernels removed, milk scraped from empty cobs (reserve cobs to use for extra flavor)*
- 2 cups dried fava beans, soaked overnight, peeled
- 5-6 cups vegetable stock, low sodium, or more if needed
- 1 tablespoons fresh thyme
- 1 teaspoons dried rosemary
- 1 teaspoons dried sage
- 1 teaspoon curry, optional
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- Sea salt and fresh pepper, to taste
- 1 cup cream (for a vegan version, use coconut cream)
- Juice of 1/2 lemon or lime
- 1/2 yellow pepper, chopped
- 1/2 red bell pepper, chopped
- Fresh chives (or cilantro), chopped, optional for garnish
Directions
In a large pot over medium-low heat, sauté onion, carrots and celery with 3 tablespoons of butter until soft
Add the garlic, stir and cook until fragrant
Add corn, stir to combine. Cook for 1-2 minutes
Add the beans and enough liquid to cover
Cut the cob into pieces and add to the pot
Bring to a boil, reduce to a simmer and cover
Cook until the beans are tender, about 45 minutes
Add the corn in the last 5 minutes of cooking.
Add herbs and spices. Remove from heat and allow to cool slightly. Remove the cob.
Working in batches, puree the soup in a blender until it is smooth and creamy. (Be careful, it will be hot!)
Return soup to pot. Add cream and splash of fresh lemon or lime juice. Taste and adjust seasoning. Add remaining tablespoon of butter or oil in a separate heavy medium skillet over medium-high heat. Add peppers and sauté until tender yet a bit crunchy. Add peppers to soup. Bring soup to simmer and serve in warm bowls with a dollop of sour cream or cream fraiche and fresh chopped chives.
Cooking Tip: Remove kernels by standing corn cobs upright in a large, shallow bowl, then slice kernels off in vertical strips.
Corn can be used to make delicious desserts such as corn panna cotta. (Shutterstock)
Corn Panna Cotta
Panna cotta might be one of my top favorite custards. Here is a way to give it a new place as a savory dish.
Ingredients
- Serves 6
- 5 cups heavy cream, divided
- 1/2 cup organic cane sugar
- 2 ears of sweet organic corn, husked, kernels removed
- Pinch of sea salt
- 1/4 t chili powder or cayenne
- 1/2 teaspoon cinnamon or mesquite
- 1 1/2 teaspoon vanilla extract (sans alcohol) or 1 vanilla bean, split lengthwise, seeds scraped
- 2 packets unflavored powdered gelatin
Directions
In a medium pot over medium-low heat combine 4 cups of cream, add sugar, corn, chili powder or cayenne pepper, cinnamon and salt. Let it simmer and remove from heat. Let it rest for 30-45 minutes.
Puree and strain back into pot.
In a separate saucepan, add remaining cream, add vanilla and sprinkle gelatin over. Let it sit for 5-10 minutes. Place it over medium-low heat and allow the gelatin to dissolve.
Add gelatin mixture to the corn puree and place over low heat stirring to combine .
Pour mixture into 6 coffee or custard cups and let them chill for 6 hours or overnight.
Serve with fresh whipped cream with lemon or lime zest or crispy fried cilantro for a more savory, unique touch.
SEE ALSO: Healthier raw recipes
