Wednesday, July 30, 2008 8:26 AM
Recipe ideas for fresh corn?
"Nothing says excess like excess” is a favorite saying of a friend of mine, and I live by those words when it comes to corn. There are few things better than buying way, way too many ears of corn at the farmer’s market or grocery store and eating it daily—in all its various incarnations—for weeks, until the season peters out.
The best way: hot off of the boil or grill, shiny with butter, lightly sprinkled with seasoned salt. Some tips to keep in mind:
Boiling
* DO NOT salt the water. Salt makes the kernels tough.
* Bring a fresh pot of water to a rapid boil.
* Add up to 3 tablespoons of sugar and add 1 teaspoon of milk to the water. Sugar helps the corn retain its sweetness instead of leaching into the water, and milk is supposed to help corn retain its color.
On the grill
* Soak corn, unhusked, in ice water for 1 hour.
* Set soaked corn on a pre-heated grill.
* Optional: Cover the corn with a clean, soaking-wet piece of burlap (bag, or cloth available at any fabric store).
* Check the corn for doneness when the husk begins to brown and turns brittle, and starts to pull away from the tip of the ear, about 20 minutes.
If you’re buying far too many ears of corn than you can possibly eat in a week--as you should--(sweet corn lasts about 3 to 5 days in the refrigerator)—cook it all at the same time. Cut the kernels off of the cob and store in the refigerator in an airtight bag or container. Use or freeze the cut kernels within 2 days of cooking.
How to put that fresh corn to good use?
This recipe for hoecakes is the best I’ve ever had, and it comes from the aptly-named Something Different Country Store and Deli just outside of Urbanna, Virginia. Dan Gill, the owner, is an incredible idea-man when it comes to creating spot-on renditions of classic Southern dishes—from barbecue to gumbo. He’s also my new favorite food dude. (Use about 1 to 1 1/2 cups of fresh corn in place of the canned, and smoosh up about 1/4 cup of that before adding to the mix.)
Roasted Corn Salsa: 2 cups grilled corn kernels, tossed with juice of 2 limes, 3 large tomatoes (seeded and diced), 2 small red onions (diced), 1 jalapeno (diced), 1/3 cup cilantro (chopped), 3 tablespoons olive oil, kosher salt and freshly ground black pepper to taste.
Corn Pudding: Okay, soufflé isn’t exactly pudding, but add 1 cup of cooked corn to this Cheese Garlic Grits Souffle, and it won’t really matter what you call it. (Other than, “delicious.”)
Corn and tomato salad: If you have fresh cilantro and mint in the garden, this Corn and Tomato Salad with Cilantro Dressing is mighty fine. And, not to over-hype the place, but this Corn and Tomato Salad is a fast, simple and delicious keeper.
What's your favorite fresh corn recipe? Post links or recipes in the Comments section.