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It’s the peak of the season for sweet corn. Here are 30 ways to enjoy this summer treasure.
- Classic and straight up – on the cob with butter and salt
- Use our shopping tips to pick the perfect ears.
- Use a serrated knife to cut kernels off the cob — add raw kernels to to a salad for sweet crunch.
- After cutting off kernels, don’t toss those cobs – use them to flavor and thicken chowder.
- Make an easy summertime dinner –Fish Tacos with Chili Mayo and Grilled Corn
- Company coming? Make Grilled Corn Salsa and serve with tortilla chips
- Hit up the farmers’ market for the freshest corn. Local farmers will have all kinds of unique varieties available.
- Cooking Tip: when boiling corn on the cob, add salt and a splash of milk to the water.
- Add corn to your favorite pasta salad recipe.
- Add freshness and color to a stir fry.
- Feeling adventurous? Blend corn kernels, milk, cream and sugar and pour into popsicle molds for a sweet corn ice pop.
- Thread sliced cobs on skewers with other sturdy veggies like zucchini and peppers, and grill.
- Got leftovers? Add kernels to a batch of fresh gazpacho.
- Try roasting corn in the oven – husk and all!
- Make an oldie but goodie – Fresh Corn and Tomato Salad
- Make a batch of corn relish and serve with cheese and crackers
- Should you buy organic corn? Check out the Dirty Dozen and Clean Fifteen lists to find out.
- Did you know? Corn is bursting with the antioxidant zeaxanthin.
- Use that fresh corn FAST – it loses flavor quickly after being harvested.
- Dress up corn on the cob with garlic, tomato, Parmesan and fresh thyme.
- Make corn even sweeter by seasoning with a touch of brown sugar and honey.
- See what food and garden bloggers from all over had to say about corn during last year’s Summer Fest.
- See why corn was #6 on our list of foods that are healthier than you think.
- Grill on then cob then slather in olive oil seasoned with chili powder and lime juice.
- Add kernels to quinoa salad for a filling, flavorful side dish.
- Make a batch of Charm City Corn for your clambake.
- Enjoy fresh corn for the next 6 months – learn the best way to freeze it.
- Add an extra dimension to corn and tomato salad with creamy avocado.
- Use fresh corn in this Five Layer Mexican Dip – it’s an instant crowd-pleaser.
- Try Sherri Brooks Vinton’s recipe for Oven-Dried Corn:
- Blanch shucked cobs for 2 to 3 minutes in boiling water. Cut kernels off cob and spread on a baking sheet in one even layer. Bake at 170 degrees F, propping oven door open with a wooden spoon to vent moisture for 2 hours or until corn is brittle –store for up to 1 year.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »
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These red gems are in season for only a short while. Enjoy them while you can!