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1 Ingredient 3 Ways: Corn

FEATURED ITEM: 1 Ingredient 3 Ways: Corn

Late summer is the season for sweet local corn on the cob.

You can keep it simple any day of the week, straight up on the cob with melting butter and maybe a sprinkle of salt.

When you want to get creative with your corn, here are three ways to make corn part of the rest of your summer menu:


Make fun toppings for your cobs. Add some pizzazz to your corn with a selection of toppings. Make an herb butter in the food processor with your favorite fresh herbs, such as chives and tarragon. Give your corn topping a spicy summer BBQ fire by instead blending sautéed onions and garlic, along with paprika, cayenne, cumin and ancho chili powder, into your butter.Add a squeeze of fresh lime. Go Mediterranean with a creamy mix of Greek yogurt, oregano and feta.

Turn grilled corn into a cool, creamy soupGrill 8 ears of corn and 2 poblano peppers. Once cool, remove the skin and seeds from the peppers and cut the corn from the cobs. Save the cobs and break them into thirds. In a medium saucepot, cook the cobs and 6 cups of water over medium-high heat for 30 minutes or until liquid has reduced by half, stirring occasionally. Discard the cobs. In a separate large saucepot, melt ¼ cup of unsalted butter over medium-high heat; add 1 chopped onion and cook for 5 minutes. Add garlic and paprika and cook for 1 minute, stirring frequently. Add 1 cup of whole milk, salt, black pepper, corn, peppers and reserved corn liquid. Heat to simmering over high heat, adding water if desired for thinner consistency. Cover and refrigerate at least 4 hours or up to 2 days. Garnish with cooked, crumbled chopped fresh chives.


Feature it in all sorts of salads.Corn adds a bright sweetness to salads of all kinds. Use it as the base, and add scallions, fresh basil and a simple white wine vinaigrette. Try this recipe for Grilled Corn, Cucumber & Arugula Saladwith farfalle pasta and a scallion pesto. For a Mexican twist, make a dressing with 1/3 of a cup of lime juice, ½ cup of olive oil, 1 minced garlic clove, 1 teaspoon of salt, and 1/8 teaspoon of cayenne pepper. Toss with black beans, chunks of avocado, chopped bell pepper, chopped tomatoes and cilantro.