No summer food celebration would be complete without one of the greatest tastes of the season - sweet corn. And let's be honest, nothing beats buying corn that has been picked that very day. That means getting yourself out to the nearest farmers market or roadside stand for the sweetest corn ever.
No summer food celebration would be complete without one of the greatest tastes of the season - sweet corn.
And let's be honest, nothing beats buying corn that has been picked that very day. That means getting yourself out to the nearest farmers market or roadside stand for the sweetest corn ever.
If you store corn, refrigerate it in its husk. You can wrap it in a damp towel put inside a plastic bag.
Preparing corn for grilling can be tricky, according to the editors of Cook's Illustrated magazine in their book, "The Best Kitchen Quick Tips - 534 Tricks, Techniques, and Shortcuts for the Curious Cook" (Boston Common Press, $19.95).
The editors point out that "husked ears tend to burn, and unhusked ears steam on the grill, failing to pick up that great smoky flavor."
Here's their four-step trick for keeping corn from burning while still infusing it with grilled flavor: Before grilling, remove all but the innermost layer of husk. Use scissors to snip off the tassel. Grill the ear of corn without soaking or further preparation. When done, simply peel back the remaining husk and serve. If you prepare grilled corn according to the editors' method, you can use a visual clue to judge when the corn is tender. As soon as the husk picks up the dark silhouette of kernels and begins to pull away from the tip of the ear, the corn is ready to come off the grill.
Also, if you want to grill pieces of corn on the cob kebab-style, this tip will help to streamline the process: After cutting the cob into chunks, run a corkscrew through each piece, which will make it easy to run a skewer in. The coiled hole helps ensure a snug fit.
Barbara M. Houle is food editor of the Telegram & Gazette in Worcester, Mass.
CORN ICE CREAM 1 1/2 cups of fresh corn kernels 1 cup half-and-half 3 egg yolks 1/2 cup sugar 1 cup heavy cream 1/2 teaspoon vanilla extract Pinch of cinnamon DIRECTIONS Puree fresh corn kernels with the half-and-half in a blender.
Force the mixture through a fine sieve into the top of a double boiler.
Whisk in egg yolks and sugar. Cook until thickened and starting to steam, about 180 degrees on an instant thermometer.
Allow to cool, and whisk in heavy cream, vanilla and cinnamon.
Refrigerate until cold, then churn in an ice cream maker.
Preheat oven to 450 degrees. Toss potatoes and corn with oil and spread in a single layer on a foil-lined baking sheet. Sprinkle evenly with sea salt and pepper; roast at 450 degrees for 40 minutes, stirring occasionally, until potatoes are tender and golden brown.
Sprinkle potatoes and corn with basil and toss with Pepper Vinaigrette in a large bowl. Season with additional salt and pepper, if desired.
Serve warm or at room temperature. Makes 6 servings. PEPPER VINAIGRETTE 2 tablespoons minced red or yellow bell pepper 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 2 tablespoons minced red or yellow bell pepper 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 2 teaspoons Dijon mustard 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons white wine vinegar 1/4 cup olive oil Combine all ingredients in a small bowl, and whisk until well blended.
AVOCADO AND CORN SALSA 1 ripe avocado, cut into 1/2-inch dice 2 to 3 tablespoons fresh lime juice 1 ripe red tomato, seeded and cut into 1/4-inch dice 1 ear sweet corn, shucked 1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion 1 to 2 jalapeno peppers or serrano chilies, seeded and minced (for a hotter salsa, leave seeds in) 1/4 cup chopped fresh cilantro Coarse salt (kosher or sea) and freshly ground black pepper Place the avocado in the bottom of a non-reactive mixing bowl and gently toss with 2 tablespoons of lime juice. Spoon the tomato on top of the avocado.
Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels with lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl.
The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add the scallion, jalapeno and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
Makes two to three cups. - "Indoor! Grilling" by Steven Raichlen (Workman Publishing, 2004; $18.95).
CORN RELISH II 8 ears corn, husked and cleaned 2 pounds tomatoes, peeled, seeded and coarsely chopped 1 1/2 cups chopped green bell peppers 3/4 cup chopped red bell pepper 1/2 cucumber, chopped 1 cup chopped onion 1 cup white sugar 2 cups apple cider vinegar 1 tablespoon salt 1 teaspoon celery seeds 1 teaspoon mustard seeds Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
In a medium bowl, mix the sugar, apple cider, vinegar, salt, celery seeds and mustard seeds. Pour in saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
Transfer the finished relish to sterile jars. Refrigerate until serving.
CREAMED CORN WITH BACON AND BLUE CHEESE 5 medium ears fresh corn, husks and silk removed 4 ounces (about 4 slices) bacon, cut into 1/2-inch pieces 1 medium shallot, minced 1 medium garlic clove, minced 1 1/2 Cups heavy cream (see note) 1/2 teaspoon dried thyme Pinch cayenne 2 ounces blue cheese, crumbled (about 1/2 cup) Salt and ground black pepper Cut the kernels from three ears of corn and transfer them to a medium bowl. Firmly scrape the cobs with the back of a butter knife to collect the pulp and juices in the same bowl.
Grate the remaining two ears of corn on the coarse side of a box grater set into the bowl with the previously cut kernels. Firmly scrape the remaining two cobs with the back of a butter knife to collect the pulp and juices in the same bowl.
Cook the bacon pieces in a large nonstick skillet over medium-high heat until crisp and brown, about 5 minutes.
Transfer the bacon to a paper towel-lined plate to drain; set aside.
Remove and discard all but 2 tablespoons rendered bacon fat from the pan. Add the shallot and cook until softened but not browned, 1 to 2 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the corn kernels and pulp as well as the cream, thyme and cayenne.
Bring the mixture to a simmer and cook, adjusting the heat as necessary and stirring occasionally, until the corn is tender and the mixture has thickened, 10 to 15 minutes.
Remove the pan from the heat and stir in the cheese and bacon. Adjust the seasonings with salt and pepper to taste and serve immediately. Makes 4 to 6 servings.
Note: Substitute low-fat milk for cream and cut calories and fat. It may take longer for mixture to thicken.
- "Best American Side Dishes" by the editors of Cook's Illustrated magazine (America's Test Kitchen, $35).