Corn has been part of the American kitchen since Colonial days, as it was a hardy crop, relatively easy to grow and resistant to insects. It was a staple of the Native American diet long before the first settlers arrived and quickly became part of the settlers’ diet. It had a long harvest that extended over a longer period of time than wheat and was cultivated extensively from New England to Georgia. There’s also a long history of corn in the hills and valleys of Appalachia, as corn was better suited to the mountainous terrain than wheat or barley. Corn was eaten fresh in the summer and dried into meal for the winter months. Practicality guided it to find its way in some form, sweet or savory, into breakfast, lunch and dinner.
Tag: corn recipes
Picture summer without nibbling on at least one ear of corn. How could you? This time of year, this staple crop is sweeter and juicier than ever. And, though it doesn’t need much else than a humble slathering of butter, the possibilities for the in-season ear don’t end there. Think of it as a kernelled canvas — one that can come drizzled, dusted or simply grilled to charred perfection with little effort at all. This week, take your pick of Food Network’s most-brazen corn-on-the-cob recipes and reinvent how your family devours corn on the cob.
In this summer heat, the most-fitting way to take your corn is by way of the grill. Bobby Flay’s Perfectly Grilled Corn on the Cob (pictured above) shows you how to do it once and for all. After giving the corn a good pre-soak, grill each ear with the husks on till the kernels are tender.
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.
If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.
Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:
1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.