Sweet and in season..fresh, summer corn!
Collect those kernels right off the cob for fresh salads and side dishes.
Diane Sheya, Chef Instructor at the Viking Cooking School, shows you how
to spice up your summer corn.
HOW TO CHOOSE CORN:
The husks should be fresh and green with no drying. The silk should be
golden and fresh-looking. Check out the tips of each ear; the kernels
should be well filled out and evenly spaced. Pop a kernel with your
fingernail, it should spurt milky juice. As soon as corn is picked, its sugar
begins is gradual conversion to starch, which reduces the corn’s natural
sweetness. Corn will lose 25% or more of its sugar within 25 hours after
harvesting it. Fresh corn, if possible, should be cooked and served the day
it is picked or purchased.
HOW TO STORE:
Refrigerate corn, still in its husks, away from strong-flavored foods. Keep
it in its husks to help preserve the moisture in the kernels. Use within 2 to
HOW TO PREPARE:
Put a pot of water on the stove, and while it comes to a boil, pick your corn
and husk it. Drop the corn into the boiling water, when the water starts to
boil again, remove the corn. IT’S DONE!
ROASTED CORN WITH A SQUEEZE OF LIME
This is a fantastic side dish that is great warm or cold and lasts for 2-3
days in the refrigerator.
6 ears of sweet corn, husked and silk removed
4 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground black pepper to taste
1 jalapeno, seeded, and finely diced
1 lime, zested and juiced
½ cup grated Gruyere or Manchego cheese
¼ cup thinly sliced chives
Preheat the grill to medium-high. Rub 2-3 tablespoons of the olive oil on
the husked corn. Place directly on the grill grates, turning occasionally
until many kernels have turned golden, about 20-25 minutes. Remove
from the grill and let cool.
Cut the kernels from the cob and place in a large mixing bowl. Add the
finely diced jalapeno, about 1-2 teaspoons of the lime zest and the chives.
Mix gently to combine. Add the lime juice and drizzle in the remaining
olive oil. Mix again to combine. Add salt and pepper to taste.
Transfer to a serving bowl and sprinkle the grated cheese on top.
FRESH CORN SALAD
Yield: Makes 4 servings
6 ears of corn, husked and silk removed
3 green onions, thinly sliced
2 tablespoons champagne vinegar (or white-wine vinegar)
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper to taste
Cut the kernels from each cob of corn, add the green onions, vinegar and
oil. Season generously with salt and pepper, toss to combine. Serve
immediately or cover and refrigerate up to 1 day.
SUMMER’S “SUFFERIN’ SUCCOTASH
We all remember Sylvester, the cartoon kitty cat slobbering out those words
Sufferin’ Succotash-but I’m not sure he was talking about this delicious
This dish originated in the southern United States and was a combination
of lima beans, corn kernels and red and green sweet peppers. I have
updated this recipe by substituting edamame for the lima beans. This is a
great dish to add random veggies from the garden and use your creativity!
Yield: Makes 6 servings
1 small sweet onion, cut into ¼-inch dice
1 small red bell pepper, cut into ¼-inch dice
1 cup frozen shelled edamame, thawed
Kernels from 2 large ears of corn (about 1 ½ cups)
2 tablespoons extra virgin olive oil
1 cup vegetable broth or water
1 tablespoon chopped fresh parsley
2 to 3 tablespoons chopped fresh basil
Salt and freshly ground pepper to taste
Heat the olive oil in a 10-inch sauté pan or a large shallow pot over
medium-high heat. Add the onion and cook until the onion is soft and
translucent, 3-4 minutes. Add the bell pepper and cook until softened,
about 2 minutes. Add the corn and the vegetable broth. Season with salt
and pepper. Cover and cook over medium heat for about 3-4 minutes.
Remove the lid and stir in the parsley and basil, and season if necessary.
IDEAS TO ADD TO YOUR SUCCOTASH:
Fresh green beans
This finishing salt from England has large pyramid flakes with a clean, fresh
flavor. Sprinkle on just about anything, but great on roasted meats and
MURRAY RIVER FLAKE SALT
This pale pink flake salt from Australia has a delicate flavor. Added at the
table just before eating, delivers a pleasant crunch of salt.
You can get these and many other finishing salts at the Viking Cooking
School, 2233 South 300 East, Salt Lake City, Utah.