Garden Goodies: Sweet Corn Fest!

Posted by Deb Puchalla

On the cob, off the cob, as a side, in a salad, in a soup, steamed, boiled, grilled -- it goes on.

Forgive me; I get a little excited -- corny, even -- when countless ears of corn are piled upon piles and piles, and bags overflow, silk spilling from green leaves, kernels all the colors of sunshine hiding beneath. Peeking while I'm at the farmers' market feels like sneaking a look at a wrapped present, a quick thrill of anticipation. And what a gift I find every time I cook with, and taste, corn.

I don't grow corn -- you don't either, do you? I'll bet corn is low even on Margaret's list of growables over at A Way to Garden, cohost of our ongoing series of foodie garden parties. (She's talking about corn's history and the dozens of varieties available over at her site -- I'm curious but as usual want to get to the food, which she's also sharing this time around.)

I was going to buy the first commenter who grows this veggie a subscription to the best food mag around. But then I checked out Kathy's blog and saw proof by the bushel. You don't have to be a massive agribusiness to grow a row or two. In fact, Kathy is harvesting so much she's wondering if there's such a thing as too much fresh, sweet corn.

Although I don't get my hands too dirty choosing the right ears at the market, I don't think there could be too much: There are infinite recipes that showcase glorious just-picked corn, and there are plenty of ways to preserve it (shaved off the ear, blanched if you like, and frozen) for later, when the weather goes south with the birds.

Every summer we do corn at Martha, so much and in so many ways at my house, and lots of it at Everyday Food. Why? First, it's sweet and adaptable; plus, almost everyone loves it. And what's in season is what's affordable and what tastes best, especially when simply prepared.

What's freshest, too, is superior, so when you shop, look for ears fully encased in bright-green husks, with golden brown tassels and pale silk. Peek and seek tight rows of kernels that all the way to the tip. Corn starts losing its sweetness once picked, so eat it soon (refrigerate it unpeeled a day or two, if you must).
For more about this, check out the explainer on corn flavor at thekitchn.com. Then stop by Napa Farmhouse 1885, where one of my pals boasts the most unusual use for corn and reveals -- breaking news -- the secret ingredient in her Aunt Lena's popular recipe.

I favor salsas with raw corn and sides with sauteed kernels, in keeping with the idea that the most basic recipes can be transcendent. Dianne, for example, likes to make corn with thyme, and Deb at Smitten Kitchen loves Dorie Greenspan and her corn muffins (fresh corn in corn muffins -- double-corn corn muffins, my son calls them -- is a favorite of mine, too). Everyone has something to say about this beloved summer treat. Search chow.com for corn and get more than 29,000 results; give us a bit of time -- we'll try to catch up!

In the meantime, I have to pause from prowling around our site and the rest of the web because all of this cornaliciousness has me craving, well, corn. Suffice to say that you don't have to grow an uncommonly good common edible to appreciate it, but I do appreciate that local growers near and far take the time and make the effort to do so.

My family and I -- and I suspect you and yours -- reap the benefit of the effort throughout summer and savor it, one cob at a time, with butter, salt, and pepper -- and in newfangled ways as well. Let me set the steamer basket in the stockpot and shuck a few ears -- when I check back in I hope you'll have shared your best and brightest ideas, tips, and recipes for getting my next bushel of corn from the market to the table.

SOME CORN FAVORITES
Black Bean Tostadas with Corn Relish
Sauteed Corn, Bacon, and Scallions
Tomatoes Stuffed with Grilled Corn Salad
More Sweet Corn Recipes

How about sharing your favorite recipe with us, whether you're a grower or a home cook? Tell me how you like to eat corn in the comments section below and then head over to Margaret's place for more. Our earlier celebrations continue, too, so check out the conversations about pesto, zukes and cukes, green beans and tomatoes.

Hope to see and hear from you here, and on Twitter.

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Comments

[diana]

We recently had this wonderfully simple, delicious corn salad at our friends house. I don't have exact measurements for all the ingredients but it's hard to mess it up.

Cathy and Joe's Corn Salad

Boil 4-6 ears of corn ~8 minutes (maybe less at lower elevation, we're at 5000 feet.) Let corn cool then cut kernels off cob and place in a bowl.

Drizzle with olive oil, sprinkle with a little apple cider vinegar(start with a 1-2 TBSP, you just want a hint). Add about 1/2 of an onion finely minced and a bunch of chopped fresh basil. Season with salt and pepper to taste and mix well. It tastes better if you let it sit for a while at room temperature. Enjoy!

[Michael@ Awareness * Connection]

I'm hungry now. That salad looks really good.

Nice lighthearted piece. Thanks

[Christie @ fig&cherry]

Ditto! I go crazy over fresh corn on the cob.

Especially in a salsa like this one:

http://www.figandcherry.com/recipes/a-deli-inspired-mid-week-lunch/

[Fern @ Life on the Balcony]

How funny, I was already writing a post on corn recipes. Great minds! Well, your great mind and my...mind. Here's my post: http://lifeonthebalcony.com/food-fest-5-ode-to-corn/

[Millie Rossman-Kidd]

How funny! I have been planning to make my roasted corn and black bean salad tonight for a party.

--Grill 3-4 ears of fresh corn and cut it off the cob into a large mixing bowl.
--Add about 3 cups cooked black beans (soaked dry beans work better and look prettier but I've used canned in a pinch)
--Add 1 chopped fresh tomato

--Saute 1 medium diced yellow onion and 1 diced red bell pepper and add that to the bowl.

--Drizzle with olive oil about 6 tablespoons and about 2-3 tablespoon red wine vinegar. (I confess I just eyeball most of the dishes I make at home.)

I'll add some fresh oregano or basil, whatever looks good.

Put it in the refrigerator to chill and don't be afraid to add more vinaigrette as the beans will soak it up.

Grilling the corn makes all the difference in this black bean salad. I've also made this in the winter by roasting frozen kernels of corn in the oven. Added bonus--you get to deglaze the baking dish with the vinaigrette.

[Kathy from Cold Climate Gardening]

In the middle of winter, when I'll pulling some of those frozen bags of summer out of the freezer, I won't think there's too much corn at all!
http://www.coldclimategardening.com/2008/08/20/too-much-sweet-corn/

[Karen Putz]

Here's what I shared over at "A Way to Garden":

I love to stir fry corn left over from the day before. I cook twice the number of ears and cut off the corn after dinner. The next day, I saute finely chopped sweet onion in olive oil and then stir fry the corn. Add salt, fresh pepper, a dash of garlic powder and a dab of butter before serving it.

Dang, now I'm hungry!

[gina]

I'm reminiscing about southern fried corn today. http://tinyurl.com/6kyru2

[sandygluck]

While at a state fair in Milwaukee, WI I asked for my roasted corn without butter and the person directly behind me asked "where are you from??????" So, okay, I love corn on the cob with a healthy squeeze of lime juice and salt. Been picking up an average of 6 ears a week at my farmers' mkt (from one particular farmer)-bicolor and white. OMG are they good.
Has anyone frozen kernels? I got a vacuum sealer and want to try it.

[Chez US]

WE had corn cakes with Garam Masala roasted cod - check it out! http://www.chezus.com/?p=566

[Anita / Married ...with Dinner]

Just slightly fancy, but not difficult at all, one of our favorite ways to enjoy summer corn is in these silky corn custards with mushroom sauce:
http://marriedwithdinner.com/2007/07/30/zip-it/

We served this recipe a recent dinner party, and our guests all but licked the plates!

And it gives me an excuse to use the cutest gadget in the kitchen, the corn zipper.

[Dianne]

What great ideas for corn! Looks great!

[Cindy]

This Food Fest has me hungry for all these different recipes. I'll be headed to the Farmer's Market this weekend. Here's my contribution ~ Corn Fritters that Mom used to make. A perfect use for leftover corn on the cob. Enjoy!
http://pagardening.blogspot.com/2008/08/corn-fritters-summertime-treat.html

[A Cowboy's Wife]

Here's my 5-Minute MexTex Dip
http://mywoodenspoon.com/2008/08/20/5-minute-mex-tex-dip/

[Min]

Grill the corn first and then you can use the smoky kernels in all kinds of recipes. http://www.cheaterchef.com/story.php?id_a=49

[napa farmhouse 1885]

these recipes all look delicious!..

[MF Makichen]

Hi Deb,
Excellent article! I'm going to make the Grilled Corn and Tomato Salad tomorrow. Thanks for spotlighting one of my favorite veggies!

[marlynn]

Thanks for this post! We also love corn at our house. Our two favorite ways:

-pull back husks, de-silk, slather ears with lime/paprika/basil butter, tie up husks and grill 15 min. perfect for summer parties.

-sauteed in light olive oil with chopped red peppers, red onions, parsley, sprinkled with paprika, salt and pepper. easy summer salad, but we have this as a side all year long since it works well with frozen corn too.

my next new try will be corn muffins with shredded carrots and zucchini (for the kidlets). hope they turn out!