Start Husking: Celebrate Summer with these Corn Recipes
Fresh corn is one of our favorite things about summer. And while we appreciate corn on the cob when it’s simply steamed or grilled, there is so much more you can do with it. We reached out to a few local restaurants for suggestions on getting the most out of corn this season. Here are a few creative recipes, both on and off the cob.
How to Choose an Ear of Corn
• Avoid ears with tiny brown holes in the husk. Those are wormholes.
• Only select corn with silky tassels. If the tassel is dry or black, it’s old corn.
• Only select corn with bright green husks, tightly wrapped against the cob
• Fresh corn will feel slightly damp.
• Feel through the husk. The kernels should be swollen and distinct.
• Refrigerate corn still in its husks.
• Keep it away from other strong-scented foods as it will absorb odors.
Wexford Plantation: White Corn, Chanterelle and Vegetable Quiche
2 tablespoons butter
1 tablespoon olive oil
3 tablespoons shallots, minced
1 cup fresh white corn
1/2 cup Chanterelle mushrooms
1/2 cup heirloom cherry tomatoes, diced
1/2 cup zucchini, diced
1/2 cup sautéed spinach
3 tablespoons basil, chopped
3/4 cup fresh mozzarella, diced
Kosher Salt and Black Pepper to taste
4 whole eggs plus 1 egg yolk
1 cup heavy cream
Directions  Heat a large sauté pan on medium high heat and cook shallots in oil and butter and a pinch of salt and pepper until just softened.  Add Chanterelles and another pinch of salt. Cook 4 minutes, stirring frequently.  Add zucchini, corn and tomatoes and sauté for 4-5 minutes until tomatoes have slightly broken down.  Add cooked spinach. Taste for seasoning and remove from heat once spinach is warm.  Cool for 10 minutes, add basil and fresh mozzarella. Re-season if needed. Vegetables should be slightly over-seasoned at this point.  In a separate bowl whisk eggs and heavy cream until well combined.  Place vegetable mixture in a prepared chilled pie crust, either store-bought or homemade.  Pour egg mixture on top, moving vegetables as needed to mix vegetables and egg mixture. Bake at 350 degrees for 25 minutes.  Turn down heat to 325 and bake 20-25 mins more until quiche is set.  Let rest for 20 minutes. Serve with mixed green salad for a simple summer brunch or lunch.
Holy Tequila: Street Corn
1 cup mayonnaise
1 cup crumbled Cotija or feta cheese
2 teaspoons ancho or Guajillo chile powder
1 medium clove garlic, minced
1/4 cup cilantro leaves, chopped
4 ears corn, shucked
1 lime, cut into wedges
Directions  Light charcoal and allow to preheat for 5 minutes. Clean and oil grilling grate.  While coals heat, combine mayonnaise, 1 tablespoon of chili powder and garlic in a bowl. Stir and set aside.  When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.  With a brush or butter knife, spread mayonnaise on corn. Sprinkle with cheese and chili powder.  Finish with squeezed lime and cilantro. Serve immediately.
Captain Woody’s: Blackened Scallops with Corn Salsa
2 cups roasted corn
1 cup black beans
1 tablespoon cilantro, chopped
1 tablespoon scallions, diced
1 jalapeño, diced with seeds removed
1 teaspoon garlic salt
1 diced red pepper
2 pounds scallops
Directions  Coat scallops with blackened seasoning and grill on each side for 2 minutes.  Combine corn, beans, cilantro, scallions, jalapeño, garlic salt and red pepper.  Spoon mixture on top of scallops and drizzle with chipotle mayonnaise.
Healthy Habit: Corn Succotash
3 tablespoons extra virgin olive oil
3 cups yellow corn kernels
1 cup lima beans, precooked
1 cup grape or cherry tomatoes, halved
2 cloves garlic, minced
1 small shallot, minced
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh chives, finely chopped
1/4 cup fresh basil, finely chopped
1 tablespoon parsley, finely chopped
Directions  Heat oil in a large non-stick pan (cast iron works best).  Add minced garlic and shallots and stir constantly to prevent from burning. Season with kosher salt and ground black pepper.  Add in tomatoes and corn, cook until tomatoes are tender.  Remove from heat and toss in precooked lima beans.  Fold in all chopped herbs with additional seasoning of salt and pepper to taste. Serve hot, warm or room temperature.