I realize that for the most of you, corn tastes best when it's simply steamed or grilled and rubbed down with plenty of butter and a sprinkling of salt (or like this). And listen, I'm not disagreeing. Not one bit. But I urge you to try using corn as an ingredient in a few different dishes this week. The sugary sweet burst of the kernels play beautifully in a number of unintimidating, approachable variations.
First up? A corn salad. It's unavoidable, really. I've said it before and I'll say it again: basil is one of corn's greatest pals. Once the corn in removed from the cob, a chiffonade of fresh basil, a squeeze of fresh lime juice, a drizzle of olive oil, and some salt and pepper and you could stop right there. Of course I love to add a bit of finely diced red onion but feel free to add some chopped red bell pepper or diced avocado, too. Leftover corn salad can then easily re-appear on a quesadilla: add some canned black beans (drained and rinsed) to the corn salad then spoon on to a tortilla with a bit of your favorite shredded cheese, slide it into a pan or in the oven or onto the grill to warm through and dinner is served.
I recently watched my boy Chuck make a creamed corn recipe(don't roll your eyes just yet) that could not have been simpler: corn, cream, and a bit of butter. With a spoonful of that as a bed, I'd nestle in a piece of pan seared cod, and serve a campari tomato and basil salad alongside. No one would scoff at that plate. NO ONE.
Ok. Sufficiently drooling.
Make one or all of these corn-centric recipes this week: the variation in flavors will undoubtedly keep you interested.
Image above courtesy of Serious Eats