Cooking With Corn — Meatless Monday by Maria Russo in Recipes, July 16th, 2012
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“Knee-high by the Fourth of July.” That’s the saying farmers go by when they’re judging the success of their corn crops. Well July Fourth has come and gone, which means it’s high time to enjoy the fruits of the farmers’ labor.
Though nothing is better than picking up a sweet corncob and chomping into as the warm butter drips down your chin, there are other ways to cook and enjoy this summertime classic. Pair corn off the cob with in-season ingredients and let it shine among other fresh, simple flavors. Check out three of Food Network’s favorite corn-based recipes below, then tell us your favorite way to enjoy corn.
Food Network Magazine’s summer-fresh pasta of Pappardelle With Corn (pictured above) is a light but satisfying dinner that’s easy enough to make on a weeknight. To prepare the sauce, sauté sweet grape tomatoes with butter, garlic and tender corn kernels, then toss with pappardelle noodles — long, flat, wide ribbon-shaped pasta — and add fragrant scallions, nutty Parmesan cheese and basil. The recipe calls for chicken broth, but you can substitute vegetable in order to maintain a meatless meal.
In just 15 quick minutes, put together Food Network Magazine’s Yellow Trio (pictured right), a bright, vibrant summer salad that is bursting with color and flavor. It’s made with a golden combination of freshly shucked corn, sliced yellow squash and soft yellow grape tomatoes. Finish this five-star dish with a shower of in-season basil and a touch of seasoning to round out the flavors.
Grilling corn on the cob is a simple way to transform the classic into a charred, smoky delight. If you’ve never grilled corn before, give it a shot using Bobby Flay’s Grilled Corn Salad With Lime, Red Chili and Cotija recipe. The secret to getting perfectly tender grilled corn — without burning it over the high heat — is to cook it inside the husk with the silks, those hair-like brown strings, removed. Once the corn is grilled, Bobby shaves off the kernels and cooks them with a bit of crème fraiche, fresh lime juice and Mexican Cotija cheese. The creamy concoction that results is warm, fragrant and a go-to side dish.