As the days get longer, sweet corn arrives on the scene, and there are so many ways to enjoy it. Boiled, steamed, roasted, and even raw, with the sweet kernels shaved off into a crunchy salad. Here are a few recipes to welcome in its sweet, sunny crunch!
- Shave fresh corn kernels off the cob and stir into classic polenta during the last 10 minutes of cooking. Add a dollop of mascarpone or a drizzle of cream and serve topped with sauteed mushrooms or braised greens.
- For old-fashioned creamed corn, shave kernels of shucked cobs halfway through, then run over them again with your knife, cutting all the way to the cob. Scrape the back of your knife down the cob to press out all the corn juices and pulp. Melt 1 T butter per ear in a skillet with high sides, then add kernels, juice and pulp and a generous pinch of salt and cook, covered, until fragrant and tender, about 5-7 minutes.
- Char husked ears of corn in a dry skillet, shave the kernels and toss with chopped tomato and avocado. Drizzle with balsamic vinegar and olive oil and serve.
- For Mexican street corn, husk ears, then steam or grill. Brush with a little bit of mayo and sprinkle with grated cotija orromano cheese. Finish with a squeeze of lime and a sprinkle of dried chile.