Summer usually means corn is in season. Buying locally grown corn should be your first choice as it will be sweetest the minute it’s picked. Eating it the day it is picked is the ultimate! Second choice is eating them within three days of picking.
When buying corn, pick them up and take the heavy ones. The husks should be tight green husks with glossy silk. You can also feel for fat kernels.
If you are not able to cook them right away, place them in a plastic bag, in the refrigerator and eat them within a few days.
When boiling corn, if you are boiling longer than 4 minutes, you are over cooking them. Corn should be boiled in water for 1 to 3 minutes for the best flavors when fresh. However, if you buy corn that has been stored for a while, they are less sweet and should be boiled for 5 to 8 minutes. If you know your corn is past its prime, add 1/4 cup sugar for every 4 quarts of water to return some sweetness to the corn.
To grill, grill the corn in their husks. Place them on a medium-high heat, turning occasionally, until the outsides are evenly charred, about 16 to 20 minutes.
To make Mexican corn, remove some of the husks to expose the kernels when grilling, brush with 2 teaspoons mayonnaise, sprinkle with 1 tablespoon Cotija cheese, a pinch of chili powder, and pinch of cayenne pepper, and squeeze 1 lime wedge over.
When shucking corn for various recipes, rub the ear briskly with a dry towel, using the stem as a handle to remove any strands of silk that are stuck on the ear. Breaking the ear in half is easier by grasping both ends of the naked ear and holding it horizontally, quickly and forcefully push your hands away from yourself to snap the cob. Cutting it in half with a knife is dangerous because the cob could slide. Position the half-ear on its flat end on a cutting board and with a sharp knife, cut from top to bottom. Be careful not to cut too deeply or you will cut into the tough, woody bits. Now you are ready to make salads and soups.
Corn and
Farro Salad
Serves 4 to 6
1 cup farro
1/4 cup extra-virgin olive oil
5 large ears corn, kernels removed from the cobs (about 3-1/2 cups)
2 tablespoons red wine vinegar, more to taste
1 teaspoon chopped fresh thyme leaves
1 small clove garlic, mashed to a paste wit a pinch of salt
Kosher salt and freshly ground black pepper
1/4 cup chopped sun-dried tomatoes
1 small head radicchio, finely shredded (about 1-1/2 cups) or substitute with red cabbage 1/4 cup thinly sliced fresh basil, plus small leaves for garnish
Cook the farro according to package directions. Set aside to cool completely. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
In a small bowl, whisk the vinegar, thyme, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add 3 tablespoons olive oil, whisking until thickened. Season to taste with salt and pepper. Add the cooled farro to the corn along with the tomatoes and radicchio. Toss with the dressing and basil, and season to taste with salt, pepper, and more vinegar, if needed. Garnish with basil leaves and serve at room temperature.
Corn and
Potato Chowder
Serves 4
Although you can use frozen corn in a pinch, fresh corn tastes best.
3 tablespoons unsalted butter
1 medium onion, coarsely chopped, 1 cup
1 medium carrot, peeled and coarsely chopped, 1/3 cup
1 medium rib celery, thinly sliced, 1/3 cup
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 cups vegetable or chicken broth
1-1/2 cups whole milk
2 medium potatoes, cut into 1/2 inch chunks
2 cups fresh corn kernels (from 3 cobs)
Melt butter in a large Dutch oven or large soup pot. Add onion, carrot, celery, thyme, 1 teaspoon salt, 1/4 teaspoon pepper, and cook, stirring occasionally, until the onion is translucent, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 30 seconds. Add the broth and milk. Add the potatoes and corn, and bring to a simmer over medium-low heat. Cover, reduce to a low simmer, and cook, stirring occasionally, until the potato is tender, about 15 minutes.
Using a potato masher, slightly mash the vegetables in the pot to thicken the chowder to your desired consistency. Season with salt and black pepper to taste.
Email Audrey Wilson at audreywilson808@gmail.com.
