Courier Cookbook - All Things Corn

Corn is coming back into season. Those sweet bursts of goodness highlight every summer event. What is Memorial Day without a bit of corn in your salad? What is Fourth of July without corn on the cob?

Do you eat your corn on the cob back and forth like a typewriter or around? Do you start in the middle or the end? Kids love it. Adults love it. Corn is a gift that keeps giving. All the way through Thanksgiving. Here are a few recipes to try out this season.

CLASSIC CORN SALAD

Adapted from https://www.acouplecooks.com/corn-salad/

That combination of sweet corn with sour vinegar with a shot of spice is a perennial favorite.

Ingredients:

6 cobs corn (about 5 cups kernels, or 3 15-ounce cans corn)

½ pint (1 cup) diced cherry tomatoes

½ cup finely chopped red onion

⅓ cup roughly chopped fresh basil

2 tablespoons apple cider vinegar

2 tablespoons olive oil

¼ teaspoon garlic powder

¼ teaspoon chili powder

½ teaspoon kosher salt

Fresh ground black pepper to taste

½ cup feta cheese crumbles

Directions:

1. Bring a large pot of water to a boil. When the water is boiling, place the shucked corn cobs in the pot. Boil covered for 4 minutes, until bright yellow. Run under cool water until cool enough to touch. (you can also roast the corn in the oven wrapped in foil).

2. Cut the corn off the cob when cool.

3. Whisk the apple cider vinegar, olive oil, garlic powder, chili powder, salt, and fresh ground black pepper together in a large bowl.

4. Add all of the vegetables and mix. Then add the feta crumbles, if desired.

SAVORY CORN PUDDING

Adapted from https://www.southernliving.com/recipes/savory-corn-pudding-recipe

A great side dish for any outdoor (or indoor) barbeque. Sweet and spicy all at once.

Ingredients:

3 Tbsp. all-purpose flour

2 Tbsp. granulated sugar

2 tsp. baking powder

2 tsp. kosher salt

6 large eggs

2 cups heavy cream

1/2 cup salted butter, melted and cooled

2 Tbsp. canola oil

6 cups fresh corn kernels (from 8 ears)

1/2 cup chopped sweet onion (from 1 onion)

2 Tbsp. chopped fresh thyme, divided

Directions:

1. Preheat the oven to 350°F. Lightly coat a 13- x 9-inch baking pan with cooking spray.

2. Stir together flour, sugar, baking powder, and salt in a small bowl until blended.

3. Whisk together eggs, cream, and melted butter in a medium bowl

4. Heat canola oil in a large skillet over medium-high. Add corn and onion, and cook, stirring often, until onion is softened, about 5 minutes.

5. Stir in 1 Tbsp. thyme. Remove from heat, and let cool slightly, about 5 minutes.

6. Stir flour mixture and corn mixture into egg mixture. Spoon into the prepared baking pan.

7. Bake for about 40 minutes until set and golden brown. Let stand for 5 minutes before serving. 8. Sprinkle with remaining 1 Tbsp. thyme. Enjoy.

CORN AND BLACK BEAN SALAD

Adapted from https://www.acouplecooks.com/black-bean-and-corn-salad/

This quick and easy recipe gives both flavor and color to any meal. Make your own salsa if you like.

Ingredients:

15-ounce can black beans, drained, rinsed, and patted dry

15-ounce can corn, drained and patted dry, or 1 ½ cups fresh corn cut from the cob

1 cup fresh pico de gallo or fresh salsa

½ tsp. cumin

½ tsp. kosher salt

1 tsp. olive oil

Juice and zest of ½ lime

1 large handful fresh cilantro, chopped or torn (optional)

Par boiled cut green beans if desired

Directions:

In a bowl, black beans, green beans, and corn with the pico de gallo (or fresh salsa), cumin, salt, olive oil, lime zest and lime juice.

Add torn cilantro if desired. Serve immediately with a slotted spoon.

MEXICAN STREET CORN

Adapted from https://lilluna.com/mexican-street-corn/

Street corn is usually on the cob but try this for a crowd pleasing favorite.

Ingredients:

3 (15.25-ounce) cans corn, drained and patted dry or 4 cups fresh corn

2 Tbsp. butter

kosher salt

3 Tbsp. mayonnaise

1-2 Tbsp. lime juice

2 tsp. chili powder, divided

cotija cheese to taste

¼ cup cilantro, roughly chopped

Directions:

Heat a cast iron skillet on high and then add the corn. Cook for 8-10 minutes, stirring occasionally.

Remove from heat and stir in butter and salt.

Place corn in a bowl and stir in mayo and lime juice. Add 1 teaspoon chili powder and mix well.

Sprinkle with cotija cheese, chili powder, and chopped cilantro. Serve immediately and enjoy.