Fresh Corn Recipes For Summer


Many folks wait all year for corn season to arrive and when it does, eat it every day.

The best corn on the cob is fresh from the patch. So buy corn as soon as it’s picked and cook it within a few hours. At the farm stand, look for bright green ears with snug fitting husks and golden brown silks. Store the ears in a cool dark place until cooking time.

Here are three methods to cook corn on the cob with four seasoned butters to slather on the steaming ears.

Bon appétit!

Corn On The Cob PrimerCount 2 ears of corn per personTo grill: Pull husks down to expose the silks, remove silks, and pull husks back up over the kernels.

Plunge corn on the cob in a large bucket of ocean water or salted water from the tap. (About two teaspoons salt per gallon of water)

Let soak at least one hour.

Place ears of corn on a hot grill and cook, rotating the corn until the husks are dark brown on all sides. Transfer to a platter and serve at once.To boil:In a large pot of boiling unsalted water over high heat, add the ears of husked corn on the cob, turn off the heat and let sit, about three to four minutes. Kernels should be plump (overcooked corn is tough.)

Transfer corn to a linen tea towel lined platter and serve at once.To steam:Pour one inch of water in a large wide saucepan over high heat that will hold a steaming rack.

Arrange husked corn on a steaming rack, place it in the pan, cover, and steam about three to five minutes.

Transfer corn to a linen tea towel-lined platter and serve at once.Seasoned Butters 
For Corn On The Cob(Serves 4)8 ears of just-picked sweet corn, boiled, steamed, or grilledSalt and Pepper butter:4 tablespoons unsalted butter, room temperature

1/2 teaspoon sea salt or more to taste

1 teaspoon freshly ground black pepper or more to tasteWith a fork stir, salt and pepper into the butter.

Transfer to a small bowl.Spicy butter:4 tablespoons unsalted butter, room temperature

1 teaspoon Worcestershire sauce

1/2 teaspoon sea salt

1/4 teaspoon crushed red pepper flakesStir Worcestershire sauce, salt, and red pepper flakes into the butter. Transfer to a small bowl.Cumin butter:4 tablespoons unsalted butter, softened

1 teaspoon ground cumin, toasted

In a small skillet over low heat, add cumin and cook until fragrant, about fifteen minutes.

With a fork, stir cumin into the butter.

Transfer to a small bowl.

Garlic oil:

2 tablespoons extra virgin olive oil

1 large clove garlic, crushed in a garlic press

Freshly ground black pepper to tasteIn a small skillet over low heat, add oil and garlic and heat, stirring until the garlic begins to sizzle, about two minutes.

Remove from heat.

Transfer to a small bowl.

With a silicone brush, brush on the steaming ears of corn.Fresh Corn Sauté(Serves 4-6)8 ears of just-picked corn on the cob, (about 7 cups of kernels)

2 tablespoons unsalted butter (or half olive oil and half butter)

Sea salt and freshly ground pepper to tasteTo prepare:Remove husks and silks from the corn (use a soft brush to remove small silk strands)

Stand the cobs in a large deep bowl, with a sharp knife cut off the kernels as close to the cob as possible.

In a large heavy skillet over moderate-low heat, add butter. When foam subsides, add corn, and sauté uncovered, stirring occasionally, for about seven to eight minutes.

Add salt and pepper, taste and adjust the seasonings and serve at once.Variation I: 
Corn, Peppers, Zucchini, Onion And Tomato2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 large orange bell pepper, diced

1 large red bell pepper, diced

1 to 2 jalapeño peppers, seeded and minced—to taste

4 ears of fresh corn on the cob (about 2 cups of kernels)

3 small green zucchini, scrubbed and diced

About 1 tablespoon fresh summer savory

About 1/2 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

About 1/4 cup fresh lime juice

3 to 4 plum tomatoes, seeded and chopped

1/2 bunch flat leaf parsley, chopped (or cilantro to taste)To prepare:In a large deep skillet/sauté pan over moderate heat, coat the bottom with oil.

Add onion, sauté briefly, add garlic, sauté till aromatic, about two minutes.

Add peppers, sauté about two minutes.

Add corn and zucchini, summer savory, paprika, salt and pepper and sauté, stirring often, until the vegetables are tender, cooking time will depend on the size of the vegetables.

Add more oil as needed.

Add lime juice and tomatoes and sauté about two to three minutes longer.

Sprinkle with parsley, taste,and adjust the seasonings.

Can be served hot or at room temperature.Variation II: 
Creamy Corn, Lima Beans And Tomato1 tablespoon olive oil

1 medium red onion, chopped

2 cups cooked lima beans

4 ears fresh corn on the cob (about 2 cups of kernels)

1/2 cup heavy cream

1 large ripe tomato, cored, seeded, and roughly chopped (about 1 cup)

Sea salt and freshly ground black pepper to taste

6 to 8 fresh basil leaves cut into chiffonadeTo prepare:In a large skillet over medium-low heat, add oil and cook onion until soft but not browned, about two minutes.

Add beans and corn, cover, and cook about four minutes.

Add cream and bring to a boil, stir in tomatoes, salt and pepper and simmer about three to four minutes longer. Taste and adjust the seasonings.

Scatter basil over top and serve at once.

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