Whatâ€™s In Season: Fresh Corn

Recipes

Written by Elke Probkevitz

Thursday, 19 August 2010 11:21

Itâ€™s summer, and throughout the country there are tall stalks of corn filled with sweet kernels ready for harvest. Corn is not only fresh and delicious, but it is also good for you. Make the most of these golden ears filling the markets, which can be used in soups, salads, sides, and even desserts.

Shop for the Best. When selecting ears of corn, look for bright green husks with damp, light yellow silk poking out. Inspect the ears when possible by peeling back some of the husk. Look for evenly spaced, tight rows and slightly plump kernels. If the kernels are enlarged, shriveled, or missing rows it is not a good choice. The silk should be dry but not brittle, stems should be light green and moist, and husks should be grassy green and tender.

Varieties. Corn comes in yellow and white varieties. White corn is usually tender with a sweet taste, while yellow corn varieties generally have a slightly more chewy texture with a sweet and hearty taste. Cobs can also come in bi-color varieties, with both yellow and white kernels, and have a very sweet taste.

Prep Easily. To shuck fresh corn, start by peeling the husk back from the top and removing it completely. Remove all the thin hairs, known as the silk, that run from top to bottom. To help get all the silk off an ear of corn more easily, rub with a wet paper towel or damp cloth. To cut kernels off the cob, stand it on end and run a sharp paring knife straight down the sides. A great trick for cutting off the kernels without allowing them to fly all over is to insert one end into the hole of a bundt pan. Slice kernels off, rotating as you go, and you will catch all the kernels in the bundt pan.

Cooking Methods. Grilling is one of the easiest and most delicious ways to cook corn. The heat caramelizes the natural sugars, imparting a sweeter, more intense flavor than boiling. To grill corn, use a hot fire and simply toss the ears on the grill, silk and all. Grilled corn can be eaten right off the cob or sliced off and eaten or incorporated into a salad. If it is not grilling weather, you can simply boil the corn in a large pot for 3-5 minutes. Corn does not need a long time to cook so be careful not to leave it in too long or it wonâ€™t result in a crisp cob.

Uses for Fresh Corn. Besides the obvious way of eating corn straight off the cob with a little seasoning, the kernels can be incorporated into many dishes. Fresh corn salads surpass canned corn varieties by miles. You can make corn salsa, corn bread, cold or hot soups, corn pudding, a sautÃ© of summer vegetablesâ€”the possibilities are endless. Whatever way you make use of your corn, the fresh variety will enhance any dish you make.

Corn, Tomato, And Avocado Salad

Ingredients:

1 1/2 cups packed fresh cilantro
1/2 cup good-quality extra-virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. finely grated lime zest
Kosher salt and freshly ground pepper
4 ears corn, boiled or grilled, kernels removed (about 3 cups)
1 1/2 pounds grape tomatoes, halved (about 3 cups)
1 pound fresh mozzarella, diced (optional for dairy meals)
2 medium avocados, diced

Directions:

Combine cilantro, olive oil, lime juice, zest, salt, and pepper in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine corn, tomatoes, mozzarella, and avocados in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate.

Eating quality, delicious meals is easy when all the work is done for you. Hire a personal chef to prepare your dinners, Shabbos meals, or small parties. For more information, contact Take Home Chef personal chef services by calling 516-858-0215, writing to elke@TakeHomeChef.net, or visiting www.TakeHomeChef.net.