This past weekend a local grocery store had a terrific buy on local sweet corn - eight ears for a dollar. My husband absolutely loves corn and I am a big fan of fresh corn as well, but it is just the two of us. There were many summer nights, when I was a child, when fresh corn on the cob comprised our entire dinner - well most of it anyway - a big steaming platter of bright yellow ears of corn, butter, salt, and usually a plate of red, juicy, beefsteak tomatoes right from the garden. There might also have been some sliced cucumber or a a cucumber salad (cukes, onion slices, sour cream, salt and pepper, vinegar, and a little sugar). We loved it! We were allowed to eat with our hands, get messy, and not get scolded! Corn, butter, tomatoes - what could be better?! This was usually followed an hour or so later by slices of sticky sweet ice cold watermelon which we ate out of hand in the yard where we could engage in seed spitting contests. I know seedless watermelon has become very popular, but to me they are often rather tasteless. I think the seeded varieties have far more flavor - not to mention richer color.
If I had been thinking ahead during my grocery shopping I would have considered buying even more than eight ears of corn and freezing it, but the reality is, I am not as fond of frozen or canned corn as I am of fresh. We do eat it occasionally during the winter months for variety, but it is not my favorite because freezing and canning both alter the texture. I usually mix it into chilies and other dishes or make scalloped corn or homemade creamed corn. There are a great many ways to use fresh corn, however, besides the basic butter and salt on the cob. Grill it or simmer it in water for a few minutes, then add a squeeze of lime juice and sprinkle of chili powder for Southwestern flavor, or sprinkle on some chopped chives or chopped cilantro. It can also be prepared Mexican street style - slathered with mayonnaise then rolled in Parmesan (or similar) cheese. There are numerous variations of this. Check out "America's Test Kitchen," for a version that sounds amazing, albeit far more complicated.
Scrape the corn off the cob and there are even more options. It can be added to creamy polenta but instead of using the traditional Parmesan cheese try mascarpone, blue cheese, a smokey Gouda, or even a pepper jack; chives or cilantro could be used as a garnish; bacon or pancetta could also be added. Fresh corn risotto is another terrific option. Be sure to scrape the cobs so you get the corn "milk," because this adds additional corn flavor. Risotto offers a lot of opportunity to be creative with the type of cheese used and by adding ingredients like ham, sausage, bacon, or pancetta.
Succotash is an old fashioned corn dish using corn kernels scraped from the cob - corn, onion, lima beans, butter and a little milk or cream at the end. I make a contemporary version - saute' some chopped onion and chopped fresh chili like Anaheim or Poblano or even red bell pepper (or both) in a little olive oil, then add the corn, lima beans or pintos or kidney beans, and chopped zucchini; cook until the corn and zucchini are crisp tender. Season with salt and pepper, garnish with parsley, chives, or cilantro. Fresh corn is also good added to corn bread or corn muffins; and there are always corn cakes and corn fritters - many variations available, just check out websites like Food network, Bon Appetite, and Cooking.com. I have even seen dessert recipes that use corn with fruit like blueberries!
Hopefully I have given you a lot of good ideas for cooking with fresh corn - maybe you will be lucky enough to find a good late season buy like I did - it is October after all! Happy cooking!
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