In Virginia, acres of tall green tasseled cornfields under a blue midsummer sky are one of the defining sights of the season. Those of us fortunate enough to live near someone who grows sweet corn or better still, grow their own, know the pure joy of freshly picked ears snapped from the stalk at dawn, shucked within hours and plunged into boiling water for a quick transformation. For purists, salt and butter are either optional or the only acceptable condiments, and the ears are best eaten as soon as the cobs have cooled just enough to hold the butter. Buttery grins coming right up!
What would we do without corn? Corn is technically a native annual grass which the first European explorers of North America found already under cultivation by the indigenous peoples. Corn (or maize, as it was called) was first domesticated in southern Mexico about 10,000 years ago. The colonists soon learned the tricks of successful farming—seed kernels buried with a fish, interplanted with squash and beans in a complimentary agricultural system known as milpa, or “Three Sisters.” The squash and bean vines used the cornstalks as a trellis, and the fish fertilized all three. Cuisines featuring this healthy triad do not lack in protein or niacin. This adopted farming practice made corn a life-saving staple of the new colonies.
There is so much to love about corn! Today, corn is one of the most widely distributed of the world’s foods, with a crop maturing somewhere in the world nearly every month of the year. It is the most important crop in the United States and is the third largest plant-based food source in the world. This grain is amazingly versatile in its uses. Not only is corn used as human food and livestock feed but also as biofuel such as ethanol, and as raw material for products such as paper, toothpaste, adhesives, and even crayons. While polishing off those tasty ears of corn on the cob this 4th of July, also take a moment to appreciate that your colorful fireworks show depends upon innovative corn products used to increase burn time and give them an explosive boost.
There are different types of corn for diverse uses. Dent corn is characterized by a depression in the crown of the kernel caused by unequal drying of the hard and soft starch that makes up the kernel. The large majority of corn we see standing in Virginia fields is dent corn, allowed to dry on the stalk and then harvested for animal feed. Flint corn, which contains little soft starch and has no depression, is used for dried decorations, or eaten as hominy in the Americas. Then there is popcorn, an extremely hard and small form of flint corn. Flour corn has soft, mealy, easily ground kernels and is an important source of cornmeal. Corn is also used in the manufacture of edible products such as sweet syrups, oils, margarine, and whiskey.
Commonly sold fresh, frozen, or canned as a vegetable, sweet corn has juicy, translucent seeds, most often white or yellow. Its plant sugar is not converted to starch as in other types, giving the grain its sweet flavor. The only variety of corn that truly makes people long for summer harvest season is sweet corn, preferably fresh from the field. We would like to share some recipes, which feature sweet corn as their delicious sun-ripened, succulent main ingredient.
Try this first one at a cookout for friends and family. Prep in the kitchen while the oil heats on the grill’s side burner. Your guests will gobble them up as they are cooked and no mess inside.
CORN FRITTERS WITH RED BELL PEPPER PESTO
Ingredients:
- 2 red bell peppers, cored, cleaned and quartered
- 3 ears of fresh corn, kernels cut from the cob (about 2 cups)
- 1/2 cup finely chopped scallions
- 1/2 cup finely diced red bell pepper
- 1/4 cup chopped cilantro or parsley
- 2 garlic cloves, minced
- 1/3 cup toasted almonds
- 2/3 cup flour
- 1 tbsp lemon juice, plus more to taste
- 1/4 cup nutritional yeast
- 2 tbsp grated Parmesan
- 2 eggs
- 1/2 tsp baking powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Olive or avocado oil for pan-frying
Directions:
Place quartered red bell peppers directly over a gas flame. Turn occasionally with tongs until the skins are blackened and blistered all over (8–10 minutes). Add roasted red peppers, almonds, garlic, lemon juice, nutritional yeast, Parmesan, and salt to a food processor. Blend while drizzling in olive oil until smooth but still textured. Taste and adjust seasoning. Set aside.
Cut corn by holding each cob upright in a large bowl and cut kernels off with a sharp knife. In a large bowl, combine fresh corn, scallions, chopped bell pepper, herbs, and garlic. Stir in flour, baking powder, smoked paprika, salt, and pepper. Stir in eggs until everything is just coated.
Heat 1–2 tbsp oil in a skillet over medium heat. Scoop 1/4 cup of batter per fritter, flatten slightly, and cook 3–4 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels. Plate the warm fritters with a generous spoonful of the charred red bell pepper pesto and watch them disappear!
SWEET CORN SOUP
An easy corn soup made with simple ingredients. Delicious topped with hot sauce, lime juice and butter.
Ingredients:
- 1 tablespoon olive oil
- 1 small red-skinned potato, peeled and chopped (2/3 cup)
- 1 small carrot, chopped (1/3 cup)
- 1 small onion, chopped (1/3 cup)
- 1 clove garlic, minced
- 4 cups chicken stock
- 6 cups fresh corn
- Salt and pepper
- 2 tablespoons fresh thyme or minced fresh parsley
- 2 limes, juiced
- Hot sauce
- Butter
Directions:
Heat a large heavy-bottomed pot over medium heat. Add the olive oil along with the potato, carrot, and onion. Cook until the onion is tender, about 6-7 minutes. Add the garlic and cook for 30 seconds.
Pour in the chicken stock and stir. Add salt and pepper – about 1/4 to 1/2 teaspoon each depending on saltiness of your stock. Bring to a boil then cover and reduce to a simmer for 5 minutes.
Add 3 cups of the corn and cook. Cover for 10-15 minutes until vegetables are tender. Transfer the mixture to a blender and blend until smooth. Pour the soup back into the pot. Add the remaining 3 cups corn, thyme/parsley and salt and pepper to taste. Top with hot sauce, lime juice and butter.
GRILLED CORN
The best grilled corn combines smoky char with juicy tenderness.
Ingredients:
Corn on the cob
Top Grilling Methods: Set grill at medium-high heat.
- Direct Char (Best Flavor): Shuck the corn, remove silks, rub with oil or butter to prevent sticking and burning. Grill directly at 375-450 degrees for 12–15 minutes, turning every 3–4 minutes until charred on all sides, turning occasionally until blackened in spots.
- Husk-On (Most Tender): Soak ears in cold water for 20 minutes (to prevent burning) Peel back husks, remove silk, then tie the husks back together to create a “handle” for easy turning. Grill for 25 minutes for a steamed, smoky flavor.
- Foil Wrapped (Best for Seasoning): Wrap in foil with butter and spices for a mess-free, steamed result. Grill for 20-25 minutes. Finish over the flame for a few minutes if desired to create a caramelized finish.
The Ultimate Flavor Toppings
Season after grilling to prevent flare-ups or add butter/spices during the last few minutes.
- Chili lime fusion: Melted butter mixed with lime juice, chili powder, and cayenne, topped with Cotija or queso fresco.
- Cheesy herb: Parmesan cheese mixed with Italian herbs and garlic powder.
- Classic loaded: salted butter, smoked paprika, and lime.
- Elote style: Trader Joe’s elote seasoning, mayo, and Parmesan or slather grilled corn with mayo, chili powder, and Cotija cheese.
- Cajun herb: Melted butter, Cajun seasoning, and fresh parsley.
- Garlic lime: Butter mixed with minced garlic, lime juice, and chili powder.
CORN SALAD WITH BACON AND HONEY
This sweet and savory dish comes complete with some of your favorite Southern ingredients, such as bacon and honey.
Ingredients:
- 4 slices bacon, chopped
- 1 medium shallot, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons sherry vinegar
- 3 cups of fresh corn
- 1 teaspoon of pure honey
Directions:
Cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Reserve skillet. Add shallot and thyme to reserved skillet. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add vinegar and corn. Cook, tossing until heated through, 4 to 5 minutes. Remove from heat and stir in honey and cooked bacon.
GRILLED CORN SALAD WITH TOMATOES AND BASIL
This vibrant grilled corn salad combines charred sweet corn kernels with juicy tomatoes, aromatic fresh basil, and a light vinaigrette, making it a perfect 30-minute summer side dish. Make sure to use the freshest, in-season produce.
Ingredients:
- 12 ears of corn, husked
- 6 tablespoons olive oil, divided
- 1 cup thinly sliced red onion
- 2 large tomatoes, chopped or 3 cups of cherry
- tomatoes (halved)
- 1 cup (loosely packed) fresh basil leaves, large leaves torn
- 1/3 cup (or more) fresh lime juice
- 2 tablespoons chopped fresh thyme
- Kosher salt, freshly ground pepper
- Freshly ground pepper
Directions:
Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool enough to handle, cut kernels from cobs and transfer to a large bowl. Corn can be made 3 hours ahead of time for convenience and held at room temperature.
Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. Salad can be assembled 1 hour ahead. Let stand at room temperature. Optional add-ins: diced red onion, crumbled feta or Cotija cheese, diced avocado, minced garlic or black beans.
SWEET CORN ICE CREAM RECIPE
Super sweet summer corn is the perfect base for ice cream. Sweet to the palate with just a hint of savory.
Ingredients:
- 2 large ears of fresh corn
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
Directions:
Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in half. In a small saucepan, combine whole milk, heavy cream and pureed corn, corn cobs and half of the sugar. Heat over medium-high until the milk is scalding but be careful not to let it boil over. Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside until later. Reheat the milk mixture to scalding.
While the milk is heating, whisk together 5 large egg yolks, the remaining sugar, and salt. Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon
or spatula.
Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid, then discard the solids. Stir in vanilla and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight. Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer’s directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Freeze several hours of overnight until firm.
If your mouth is not watering by now, it should be. Sweet corn six different ways should inspire a run to the farmstand for something to tickle your taste buds tonight. Peak corn season is fleeting, so strike while the grill is hot!