Let's Get Corny

By Michele

Tis’ the season for corn. The fields of corn with their wispy tops have a certain allure. They sway in the wind yet can stand upright and strong against a storm.

This summer, families will BBQ, picnic and enjoy the fruits and vegetables of the season.

Below are a few fresh corn recipes that you might incorporate into your menu.

But first, here are some fun facts about corn:

• The average ear of corn has 800 kernels in 16 rows.

• Corn cobs always have an even number of rows.

• There is one silk strand for every kernel of corn.

• A bushel of corn can sweeten 400 cans of soda.

• Most countries outside the US call corn “maize”; the word "corn" refers to grains such as wheat, rye, barley, or oats. 

Corn varies in size, softness and sweetness. The original corn was nasty with small, hard, bitter kernels. Early indigenous agriculturalists bred the plant over centuries for larger, sweeter kernels. Artificial selection continues. Most sweet corn now sold was initially called “super sweet.”

Sweet corn is a good source of many vitamins and minerals. Popcorn tends to be higher in minerals, while sweet corn tends to be higher in vitamins.

Flint corn is harder than sweet corn. It comes in red, white, blue, black, and gold colors. Flint corn grows in Central and South America and can be ground for cornmeal, corn flour, or hominy. In the U.S., it's used mainly for fall decorations. However, red corn was once prized by bootleggers for the high-quality moonshine it made.

Interestingly, popcorn is a type of flint corn. Before you prepare it, popcorn has a soft, starchy center surrounded by a hard gold-colored shell. Inside is a tiny drop of water. When you heat popcorn in a pan or in your microwave, the moisture inside gives off steam. Pressure from the steam builds to the point where the kernel explodes, and the center opens into a fluffy white nugget. Speaking of, I am a huge fan of the brand Skinny Pop.

On to the fresh corn recipes:

Roasted Corn Salad

The kernels from one roasted corn cob combined with chopped nectarines and cherry tomatoes add texture and sweetness to this salad. The honey vinaigrette brings it all together.

Salad Ingredients

1 cob of corn, grilled or roasted, cooled, kernels removed

1 nectarine, cut in cubes (a peach is a good substitute)

10-12 cherry tomatoes or a medley of small tomatoes, sliced

¼ cup fresh parsley, chopped

Honey Vinaigrette Ingredients

Juice of one orange

2 teaspoons honey

¼ cup evoo

2 tablespoons champagne or white wine vinegar

½ teaspoon Dijon mustard

Preparation

1. For salad - In a medium mixing bowl, toss together all salad ingredients.

2. For dressing - In a small jar or bowl, add all ingredients for dressing, mix well.

3. When ready to serve, plate salad ingredients and drizzle with dressing.

Corn & Zucchini Fritters

If you like corn and zucchini this recipe is for you, that is, if you don’t mind fried food. It’s simple to make and the result is crunchy, sweet and savory.

Ingredients (for 12 servings)

1 cup of corn kernels (kernels from 1 cob will suffice), fresh or frozen

2 medium zucchinis, shredded

3 cloves of garlic, minced or grated

3 green onions, white part only, chopped

1 cup all-purpose flour

3 tablespoons of cornstarch

1 teaspoon dried cumin

1 teaspoon turmeric powder

1 cup water

Salt and pepper to taste

Sweet chili sauce

Frying oil

Preparation

1. In a large bowl, place zucchini and using paper towels, squeeze out excess water.

2. Combine shredded zucchini, corn, green onions, flour, garlic, coriander, turmeric, water and salt and pepper. Stir together until well combined. Allow to sit for at least 10 minutes. This step is important because the flour will absorb additional moisture from the zucchini and create a batter.

3. Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil. Once hot, portion out the zucchini mixture using an ice cream scoop (do not crowd the skillet, work in batches). Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with sweet chili sauce or your preferred dipping sauce.

Creamed Corn like no other!

My husband is a big fan of creamed corn and making this recipe put a big smile on his face. My secret ingredients are cream of mushroom soup and shredded mozzarella cheese. This simple recipe is creamy, sweet and savory.

Ingredients

½ tablespoon unsalted butter

1 cob of corn, kernels removed

10.5 oz. can cream of mushroom soup

¼ cup shredded mozzarella cheese

Fresh thyme

Fresh ground pepper

Preparation

1. In a medium saucepan on low heat, melt butter, add corn kernels and cook for two minutes.

2. Add can of soup and mix well.

3. Add in cheese, stir. Bring to a simmer and cook for 5 minutes until cheese is melted.

4. Add in fresh thyme leaves from about four stalks.

5. Season with fresh pepper.