- GRILL: This is the easiest, simplest, and most enjoyable way to eat summer corn. Remove husk and silk. Wrap cobs loosely in foil (add a few dabs of butter if you like). Place on the grill for about 20 to 25 minutes.
- CORN SALAD: Great for picnics. Just remove corn from cob, toss with chopped veggies of your choice – red and green bell peppers, zucchini, red onion, tomatoes, or other veggies. Add sliced olives and chives, and toss with vinaigrette. Chill and enjoy.
- JALAPENO CORNBREAD: Another favorite. Take any traditional cornbread recipe and add finely chopped jalapeños and, if you like, some finely chopped red bell pepper for a colorful side dish.
- CORN CAKES: Great as a quick easy side dish. Crisp and creamy, these are a real treat. See the recipe below.
- CORN WITH FRESH HERBS: Fresh summer herbs are the best and when paired with sweet summer corn, they’re awesome. Sauté corn with chopped onion for a few minutes. Add fresh chopped chives, sage, oregano, and a bit of salt and pepper. Sauté quickly and serve hot.
2-1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tablespoons butter, melted
3/4 cup all-purpose flour
3/4 cup cornmeal (yellow or white)
8 ounces fresh mozzarella cheese, grated
2 tablespoons chopped fresh chives
1 teaspoon salt
1 teaspoon fresh ground pepper
- In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
- In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
- Stir in corn mixture just until dry ingredients are moistened; do not over-stir or beat.
- Spoon 2 tablespoons batter onto a hot, lightly greased skillet or griddle to form 2″ cakes; do not spread or flatten cakes.
- Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
- Turn corn cakes over and cook for 2-3 additional minutes.