What to make with sweet corn: 3 unique summer recipes | Food

To cook dinner corn within the husk, first do your finest to extract the silk from entire ears, taking care to maintain the husk intact. After a soak in cool water, the ears might be roasted over a gasoline or charcoal grill, turning usually till the husks are fantastically charred, about half-hour. The inside will style of smoke and sweetness. You should definitely roast no less than two per visitor — no one will eat only one.

Grilling shucked ears provides char on to the kernels and takes a mere quarter-hour on the grill. That is my most well-liked technique when sprinkling the kernels over salads or including them to sautés and stir-fries.

However the joys of corn don’t should be restricted to late summer season. You can also make frozen corn (grilled or uncooked) to get pleasure from after the season ends by freezing corn kernels in a shallow layer on a baking sheet till the corn is stable. Then spoon it into freezer baggage or containers and freeze for as much as 4 months. A median-size ear of corn yields about 1 cup of corn kernels, so plan your freezing accordingly.

In case you’re new to having fun with recent ears of corn off the cob, it’s necessary to know methods to minimize the kernels off the cob safely. First, stand the cob up in a big bowl holding it on the high with one hand. Beginning on the high, use a pointy knife to chop the kernels from the cob, working your means down. Flip the cob and repeat the reducing till the cob is clear.

What to do with all that corn? You may cook dinner it in a skillet — corn and bacon pair as completely as peanut butter and jelly. Add ripe tomatoes and many basil for a skillet stuffed with goodness that pleases nearly everybody. Serve it over lettuce leaves as a facet dish to grilled fish, hen or skewered shrimp. It’s also possible to stir in sautéed chunks of tofu or feta to show this right into a primary dish.

In one other traditional combo, I like corn and lima beans in a summery succotash. Right here, the corn will get grilled together with candy onion and tender napa cabbage. Shelled edamame makes a extra modern model of the old-time dish, however we don’t cross up lima beans after we can discover child limas within the freezer case. Crumbled recent cheese or a drizzle of heavy cream enriches the dish.

Candy corn ice cream at all times brings again recollections of a household trip in Playa del Carmen, Mexico. We ordered it sprinkled with sizzling chile and lime. The shocking mixture is as addicting because the candy and salty duo of cheese popcorn and caramel corn, making this one of many issues each foodie ought to have on their summer season bucket listing.

BACON, BASIL AND TOMATO SKILLET CORN

Makes 4 cups (about 6 servings)

4 thick slices (8 ounces complete) smoky bacon, minimize crosswise into ¼ inch items

2 shallots or 1 small white onion, finely chopped

1 giant poblano chile, seeded, chopped

1 giant or 2 small cloves garlic, finely minced

3 cups recent or grilled corn kernels

1 pint ripe cherry tomatoes, halved or 2 to three cups giant chunks ripe tomatoes

½ teaspoon coarse (kosher) salt

¼ teaspoon freshly floor black pepper

1 cup loosely packed thinly sliced recent basil leaves, about 1 ¼ ounces

Step 1: In a big, well-seasoned cast-iron or nonstick skillet over medium warmth, cook dinner 8 ounces sliced bacon, stirring usually, till bacon is crisp and golden, about 10 minutes. Take away bacon with a slotted spoon to a plate. Tip off (and save for an additional use) all however 2 tablespoons of the rendered fats from the pan.

Step 2: Add 2 chopped shallots and 1 seeded, chopped poblano to the pan. Prepare dinner over medium warmth, stirring usually till smooth, about 4 minutes.

Step 3: Stir in 2 cloves minced garlic and cook dinner for 1 minute. Stir in 3 cups corn kernels. Prepare dinner, stirring usually, about 3 minutes, then stir in 1 pint halved cherry tomatoes. Prepare dinner till every little thing may be very sizzling, about 2 minutes.

Step 4: Season with ½ teaspoon salt and ¼ teaspoon pepper, or to style. Take away from warmth and stir in crisp bacon. Fold in 1 cup sliced basil. Serve instantly.

WARM GRILLED CORN AND EDAMAME SUCCOTASH SALAD

2 ears corn on the cob, shucked, rinsed

1 giant candy onion, peeled, sliced crosswise into 3 sections

2 thick wedges Napa or inexperienced cabbage, about 6 ounces complete

1/3 cup olive oil, plus extra for drizzling

1/2 teaspoon coarse (kosher) salt, plus extra for sprinkling

1 1/2 cups frozen shelled edamame or lima beans

1/2 teaspoon floor cumin

1/2 cup (about 2 ounces) crumbled queso fresco or feta cheese or ¼ cup heavy whipping cream

1/4 cup thinly sliced recent chives or inexperienced onion tops

Step 1: Put together a charcoal grill or preheat a gasoline grill till medium sizzling.

Step 2: Put 2 ears of corn, onion sections and cabbage wedges on a baking sheet. Drizzle all sides with some oil and sprinkle with salt. Place greens instantly on the grill over the warmth. Grill, sometimes turning till properly golden on all sides, about quarter-hour. Switch to a reducing board. Let cool.

Step 3: In the meantime, cook dinner 1 1/2 cups edamame in a small pot of boiling salted water till crisp-tender, about 2 minutes. Drain.

Step 4: Grate rind from 2 limes into a big bowl. Then squeeze juice from limes into the bowl. Stir in 1/3 cup olive oil, 1 teaspoon paprika, 1/2 teaspoon cumin and 1/2 teaspoon salt in a big bowl. Add heat edamame to dressing in a bowl.

Step 5: Use a pointy knife to take away corn kernels from cobs and add to the dressing. Chop grilled onion and cabbage and add to the dressing. Combine nicely. Add 1/2 cup crumbled queso fresco or 1/4 cup heavy cream. Serve at room temperature sprinkled with 1/4 cup chives.

SWEET CORN AND MAPLE ICE CREAM

This wealthy, candy ice cream tastes like the perfect cornbread topped with maple syrup. For a enjoyable salt and salty twist, sprinkle on a bit chile lime seasoning.

Word: The trick to nice ice cream texture is to totally chill the bottom earlier than placing it into the ice cream machine. Don’t skip the straining of the bottom by the sieve; it’ll take away the corn kernel skins.

3 cups recent uncooked corn kernels

2 cups heavy whipping cream

1 teaspoon pure vanilla extract

Contemporary black raspberries or blackberries for serving

Chile lime seasoning or Tajin Basic Chile Lime seasoning, non-obligatory for serving

Step 1: Puree 1 1/2 cups corn kernels with 1/2 cup entire milk in a blender till very easy. Switch to a deep, heavy saucepan. Repeat with remaining 1 1/2 cups corn and 1/2 cup milk.

Step 2: Stir 2 cups heavy whipping cream, 1/2 cup sugar, 1/2 cup maple syrup and 1/2 teaspoon salt into the corn combination. Warmth over medium warmth till simmering.

Step 3: In the meantime, set a big bowl over a bigger bowl of ice. Place a mesh sieve within the giant bowl.

Step 4: Whisk 4 egg yolks in a small bowl.

Step 5: Slowly ladle 1 cup of the heated corn combination into the egg yolks to warmth them gently. Then, whisk the egg yolk combination again into the simmering corn combination and cook dinner on very low warmth simply till thickened, 2 or 3 minutes. Don’t boil.

Step 6: Instantly pour the combination by the sieve into the bowl set over the ice. Whisk to chill the combination and cease the cooking. Stir in 1 teaspoon vanilla. Refrigerate the corn combination till very chilly or as much as 2 days.

Step 7: Pour the chilly corn combination into your ice cream maker and freeze in response to the producer’s instructions. Scoop right into a container. Cowl and freeze stable for no less than 1 hour.

Step 8: Serve small scoops of the ice cream topped with berries. If desired, shake a bit chili-lime seasoning over the ice cream.

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