Even though my favorite season is fall, there is one thing about summer that I look forward to with much anticipation: fresh sweet corn, preferable on the cob, husks included.
I was lucky enough this year to get some of the famous corn from Fresno State University. They limit customers to 12 ears, so I picked out six of the yellow and six of the white corn. My husband and I loved both, but agreed that the yellow was slightly rated the best. Having said that, I also am a huge fan of shopping at farmers markets and roadside stands, and have had pretty good luck even at grocery stores, at least so far this summer.
I have dinner planned as of this writing, which will be corn on the cob and tomato-red onion sandwiches. No hot-house tomatoes; but field-ripened beefsteak-type red tomatoes purchased from a farming family. We are all fortunate to live in an area that still manages to hold on to its rich agricultural traditions.
May you find some recipes here that help you to enjoy the bounty.
Corn ribs
Please use caution when cutting the corn cobs, as it can sometimes be a bit challenging.
4 whole ears of corn, husked, silk removed
3 cucharadas de aceite de oliva extra virgen
2 tablespoons fresh parsley or cilantro leaves, roughly chopped
Seasoning:
1 1/2 teaspoons garlic powder or granules
2 1/2 teaspoons smoked or regular paprika, plus more for garnish
2 teaspoons salt
2 teaspoons ground black pepper
Garlic butter:
3 tablespoons unsalted butter
1 garlic clove (or more, if preferred), finely minced
1. For cutting the corn: Using a sharp knife and a non-slip cutting board, cut off the base and the pointed end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. One method: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down. (Here is where I butt in: I find it much easier and safer, to cut each ear of corn in half, so you have two shorter pieces. Then you can more safely stand each piece upright to split them vertically. Once the knife is secured into the top of the ear of corn, do not hold the cob upright with your hand below the knife. Use a wet cloth under the cutting board to make it non-slip, and make sure the knife is sharp. If it is dull, don’t even attempt to make the ribs. No recipe is worth an injury. Safety first, always.)
2. Heat a barbecue grill to high or your oven to 375.
3. For the garlic butter: Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for about 30 seconds, until the garlic mellows. Remove and keep the garlic butter warm. If using a grill, and have the room, you can just move it over to the side.
4. For the seasoning: In a small bowl, mix the garlic powder, paprika, salt and pepper.
5. Place corn ribs in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing frequently, to coat evenly.
6. For grilling: Place corn on the heated barbecue grill kernel side down. Cook for 8 minutes or until you get charred spots. The pieces will start to curl and look more like ribs. At that point, cook each cut side for 1 minute.
7. For oven: Bake in preheated oven for 25 to 30 minutes, kernel side up. (Note: the corn doesn’t curl as much, also, no charred spots).
8. Transfer corn back into the bowl. Pour the garlic butter over the corn ribs and toss.
9. Pile onto a platter, sprinkle with parsley or cilantro, then grab and eat like ribs. Makes 16 corn ribs.
Sweet corn soup
4 cucharadas de mantequilla
1 large or 2 medium-sized leeks, white and light green parts only, thinly sliced (about 3 cups)
1 cup shredded or thinly sliced carrots
Homemade seasoned salt, and pepper (recipe follows)
4 cloves garlic, pressed or minced
Pinch of crushed red pepper flakes, optional
4 cups chicken stock
1 scant teaspoon Italian seasoning
3 cups sweet corn kernels, sliced from the cob (about 4 ears)
1 to 2 teaspoons fresh lemon juice
Garnishes:
Chopped fresh chives, chopped fresh basil, sliced green onions
1. Melt butter in a 4- to 5-quart Dutch oven over medium heat. Add leeks, season to taste with seasoned salt and pepper, saute until softened, 5 minutes.
2. Add carrots, saute until carrots are tender and leeks are caramelized, stirring often, about 10 more minutes. Add garlic and red pepper flakes (if using) and saute until garlic is very fragrant, 1 minute.
3. Add a big splash of chicken stock, then use a spatula to scrape up the brown bits on the bottom of the pot. Add remaining stock and Italian seasoning. Turn the heat up to high and bring the soup to a boil.
4. Add sweet corn kernels; turn heat back down to medium and simmer until corn is crisp-tender, 5 to 7 minutes.
5. Add fresh lemon juice to taste. The soup should not taste lemony, just brightened. Add more seasoned salt and pepper, if needed.
6. Scoop into bowls and serve with fresh herbs and green onions. Makes 6 servings.
Homemade seasoned salt
5 tablespoons kosher salt
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1. Combine all ingredients in a small bowl; stir with a fork or whisk.
2. Store in an airtight container or shaker. Makes about 7 1/2 tablespoons.
Fresh corn salsa
2 cups cooked sweet yellow corn kernels, cut off the cob, from 3 cobs
2 small vine ripe tomatoes, seeded and diced
1/2 cup red onion, diced
1 green onion, chopped
1 jalapeno pepper, diced (seeds removed if you prefer it milder)
2 tablespoons chopped cilantro
Juice of 1 fresh lime
Kosher salt and freshly ground black pepper, to taste
1. Combine all ingredients and refrigerate at least 1 hour. Makes about 3 cups.
Sweet corn casserole
This recipe calls for canned corn.
1/2 cup all-purpose flour
1/2 cup cornmeal
2 cucharaditas de azúcar
1 cucharadita de polvo de hornear
1/2 cucharadita de sal
1 can (15-oz.) whole-kernel corn, drained and rinsed
1 can (15-oz.) creamed corn
1 taza de crema agria
8 tablespoons butter, melted
1 cup shredded Cheddar cheese
2 huevos grandes
1. Grease a 9-by-13-inch casserole dish or a 2-quart baking dish; set aside. Preheat oven to 350.
2. In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Set aside.
3. In a large mixing bowl, mix whole kernel corn and creamed corn. Add eggs and whisk in until well blended.
4. Add sour cream and mix in. Add melted butter and mix well. Add the cornmeal mixture in and stir until thoroughly mixed.
5. Pour the batter into the prepared dish. Bake in preheated oven for 45 to 50 minutes on the center rack of the oven.
6. Remove from oven, sprinkle with shredded cheese and cover lightly with aluminum foil or a lid.
7. Allow casserole to stand for 5 to 10 minutes, to let the cheese melt, then serve. Makes 6 servings.