Corn has been available for the past month or so here in New Jersey, and the first few weeks it’s out, we have it several times a week. Corn on the cob that’s been boiled and slathered in butter and a little salt is one of summer’s most wonderful pleasures. But, after a couple of weeks, some of the members of my family start to whine about having “Corn, again,” and it’s time to start adding corn into our meals in different ways.
Here are some recipes I’ve dug up that get corn out of the big pot and onto the table in some creative ways.
Velvety Chilled Corn Soup – Chilled soup in the summer is a treat. This simple soup of fresh corn, onions, shallots and chicken broth is pureed and topped with chopped cucumber and chives.
Corn Relish Salad – Full of fresh ingredients from your backyard garden or the farmers market, this salad uses fresh corn, tomatoes, sweet onions and bell peppers and mixes it with oil, vinegar and a little cheese. It only takes about 15 minutes to make, but it needs at least four hours in the fridge for the flavors to meld.
Sweet Corn Ice Cream – Yes, this is ice cream with chunks of corn and cornbread mix in it. Unusual, but intriguing.
Lobster and Corn Bruschetta – Wow, does this look amazing! Lobster, corn, shallots, scallions, spices and cream are mixed together to make a topping for toasted baguette.
Corn and Zucchini Quesadilla – Quesadillas are a great way to use up vegetables – you can stuff just about anything between tortilla shells, add some cheese, and you’ve got a quick meal. These quesadillas use seasonal corn and zucchini along with cilantro and pepper jack cheese.
Do you have any recipes that use the fresh, summer corn in creative ways?
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