At this point in the summer, we’ve enjoyed corn on the cob just about every which way: charcoal-grilled and dripping with butter; boiled with nothing but salt; steamed with herbs and olive oil and slathered in sour cream, cheese and red chili a la Mexicana-style.
We love it all. We’re planning on continuing the feasting as long as the farm stands have a supply. In between the ears, we’re scheming to remove the sweet kernels from their fibrous posts and put them into other preparations.
We’re thinking of tender corn fritters and sweet corn salad. Golden goodness — both of them — especially with our favorite variegated honey and cream hybrid.
All of these recipes taste best with kernels cut from the freshly cooked cob. Alternatively, cut the kernels from the raw cobs and cook briefly (1 or 2 minutes) in boiling salted water. For more crunch, simply use raw corn kernels; for maximum convenience, use thawed frozen kernels (no need to cook them).
The veggie and corn fritter-cakes that follow solve the dilemma of excess zucchini and corn. Not quite pancakes, nor a true fritter, these golden fritter-cakes are veggies loosely held together with egg and flour. A well-seasoned cast-iron skillet produces an irresistible crust. These savory fritters taste great served with cornmeal-coated quick-fried fish fillets or grilled pork chops or pork tenderloin. I especially like leftovers warmed briefly in the microwave then topped with a slice of ripe tomato and a sprinkle of chopped fresh herbs.
Main dish salads rule in the dog days of summer, so plan ahead for them when grilling on the weekends. I slather a few ears of corn with barbecue sauce just before they come off the grill. Tuck them away in the fridge along with a couple of pieces of barbecued chicken. Then cut the kernels from the cobs and toss with diced sweet tomato, crunchy raw tomatillos and roasted red peppers. Croutons, made from bakery-bought cornbread, surprise everyone.
Sweet corn tips
* Seriously, if you change only one bad habit this summer do this: Don’t shuck fresh corn until you are ready to cook. The husk naturally protects the kernels and keeps the sugars from getting starchy. Heat the water to the boil (or heat the grill), then shuck the corn, no sooner. (And never shuck it in the store — that’s just bad manners.)
* To perfectly cook corn on the cob, heat a very large pot of water to a boil. Salt the water and when it returns to a boil, add the shucked corn. Let boil 1 minute (set a timer). Then turn off the heat under the pot. Cover and let stand 10 minutes (or up to 30 minutes).
* To easily (and less messily) cut corn from the cob, stand the cob up in the middle of a large deep bowl. Use a serrated knife to cut the kernels from the cob, letting them drop into the bowl.
* Kernels cut from the cob will keep in the refrigerator for a few days. Or lay them out on a baking sheet and freeze until solid. Scoop the frozen kernels into freezer containers and store in the freezer for several months.
* Thaw frozen corn kernels in the refrigerator and use without cooking in salad, stews, chili, stir-fries and soups.
Veggie and corn fritter-cakes with green chile and tarragon
Prep: 30 minutes
Cook: 5 minutes per batch
Makes: 18 to 22 small fritter-cakes
Note:
You can use the food processor to shred the zucchini and onion, but I find it quickest to do this on the large-hole side of a four-sided grater.
Ingredients:
2 medium zucchini, about 1 pound total
1/2 large sweet onion
2 cups corn kernels, raw or cooked (or thawed if frozen)
3 cloves garlic, crushed
1 poblano pepper, roasted, peeled, finely diced (or 1/4 cup drained diced canned green chilies)
1/2 to 1 tablespoon finely chopped fresh tarragon or 1/2 to 1 teaspoon dried
3 large eggs, lightly beaten
1/2 cup plain nonfat Greek yogurt
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3/4 cup flour
1/4 cup fine cornmeal
Olive oil
Plain Greek yogurt
1. Coarsely shred the zucchini on the large holes of a four-sided grater into a large bowl. Shred the onion on the grater into the bowl. Stir in the corn, garlic, chopped chiles and tarragon.
2. Stir in the beaten eggs, yogurt, salt and pepper until well mixed. Gently stir in flour and cornmeal.
3. Heat a large, well-seasoned cast-iron or nonstick skillet or griddle over medium heat until hot. Add a thin coating of olive oil. When oil is hot, ladle batter, using about 3 tablespoons per cake, into the skillet; flatten slightly with a spatula. Cook over medium to medium-low heat until golden and crisp on the bottom, about 3 minutes. Gently flip; cook the second side, about 2 minutes. Transfer to a warm plate. Serve hot or keep warm in a low oven.
4. Repeat to cook all the fritter-cakes. Serve warm with a dollop of yogurt, if you like.
Nutrition information:
Per fritter-cake (for 18): 74 calories, 2 g fat, 0 g saturated fat, 31 mg cholesterol, 11 g carbohydrates, 3 g protein, 213 mg sodium, 1 g fiber.
Barbecue corn salad with cornbread croutons
Prep: 30 minutes
Grill: 8 minutes
Servings: 4 main-course
Note:
Raw tomatillos add a bright crunch. You can substitute diced yellow plums or a tart apple.
Ingredients:
8 ounces cornbread, cut into 1/2-inch cubes, about 3 cups loosely packed
3 or 4 ears fresh corn on the cob, shucked
2 or 3 red Fresno chilies (or 1/2 cup diced bottled roasted red bell peppers)
1/4 cup plus 2 tablespoons barbecue sauce
2 medium ripe tomatoes, cut into 1/4-inch dice
4 small tomatillos, peeled, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
Salt, freshly ground black pepper to taste
2 cups coarsely shredded cooked or barbecued chicken
Creamy ranch dressing, optional
1. Heat oven to 375 degrees. Put cornbread cubes on a baking sheet. Bake, turning once or twice, until nicely golden, about 15 minutes. Cool.
2. Prepare charcoal grill or heat gas grill to medium. Put corn and Fresno chilies, if using, onto grill. Grill, turning once or twice, until golden and nearly cooked, about 4 minutes. Slather each ear of corn with about 1 tablespoon barbecue sauce. Continue grilling until nicely glazed, 3-4 minutes. Chilies are done when tender, about 6 minutes total; cool, then seed and chop. Cool corn.
3. Cut corn kernels from cob. Put corn into bowl. Stir in chopped chilies, tomatoes, tomatillos and cilantro. Mix well. Stir in olive oil and remaining barbecue sauce. Season with salt and pepper.
4. To serve, fold in chicken and cornbread croutons. Top with a drizzle of ranch dressing, if you like.
Nutrition information:
Per serving: 382 calories, 17 g fat, 2 g saturated fat, 82 mg cholesterol, 41 g carbohydrates, 19 g protein, 611 mg sodium, 5 g fiber.
