Cooking With Corn — Meatless Monday

by in Recipes, July 16th, 2012


“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.

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.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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Comments (12)

  1. Cheryl says:

    The use of chicken broth makes the Pappardelle with corn not qualify as meatless if you are a vegetarian.. Wonder how it would turn out with veggie broth instead?

  2. JLL says:

    I just talked to an IL corn farmer yesterday, and it's not "knee high by the 4th of July-" it was 50 years ago…- but now, if it's not shoulder high by 4th of July, that crop's in trouble…

  3. SwdsWmn says:

    I'd rather use white corn than yellow. I find it sweeter and less starchy tasting than yellow corn. Also, if you plan to pre-cook the corn, add a tablespoon or two of sugar to the water. Brings out the sweetness of the corn. Think I'm going to make this for myself tonight. :-)

  4. joanne says:

    You all must be a hungry bunch, kinda grumpy ~ get cooking !

  5. Sharon says:

    Right on Joann. Cook something and the aromas of whatever you choose will cheer you up!

  6. Msal says:

    "The recipe calls for chicken broth, but you can substitute vegetable in order to maintain a meatless meal."

    quote from the last recipe

  7. Judy Pecher says:

    Looks really good. I like pasta salads.

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