FRESH CORN

Off the cob, corn goes with nearly everything

At the start of corn season, I want nothing more than plain boiled corn on the cob with butter and salt. After a while, I’m ready to integrate the kernels into other dishes. Corn goes well with most summer vegetables and herbs. Any time a recipe is based on cornmeal, consider adding fresh corn kernels.

• Toss together a corn salsa with grilled corn (cut off the kernels after grilling), diced tomatoes, red onions, and roasted red peppers. Season with minced jalapeño and garlic, a touch of minced chipotle, and plenty of chopped cilantro. Moisten with olive oil and fresh lime juice.
• Stir fresh corn kernels into cornbread or corn muffins to punch up the corn flavor.
• Make a rich, cheesy corn polenta by cooking coarse cornmeal in chicken stock, then stirring in ricotta and grated Parmesan, corn kernels, and fresh thyme.
• Make a southwestern-style sauté of diced onion, diced summer squash, diced sweet pepper, corn, minced garlic, and minced jalapeño, seasoned with a dash of cumin. Garnish with diced avocado and a squeeze of lime juice, or a scattering of grated smoked mozza¬rella or smoked Gouda. Use leftovers as a filling for tacos or quesadillas.
• Build a pretty salad of thinly sliced cucumbers, beets, and red onion on a bed of butter lettuce. Scatter corn kernels and crumbled feta over all and dress with a lemony vinaigrette with chopped dill.
• For an elegant brunch dish, bake a savory tart filled with a mix of raw corn, sautéed diced bell pepper and onion, sautéed sliced mushrooms, and chopped blanched spinach, all bound with beaten eggs and a big spoonful of creamy ricotta or goat cheese.

A savory corn tart makes a tasty brunch dish.

Keep fresh kernels at the ready

Here’s a simple way to preserve the sweetness of fresh corn and to keep corn kernels on hand for tossing into salads, side dishes, sautés, or other weeknight dishes. Cut the kernels off the cobs and blanch them in boiling water for 1 or 2 minutes. Drain, let cool, and store in a covered container in the fridge for up to five days. Or freeze the kernels in a single layer on a baking sheet until hard, and then store in an airtight container in the freezer, where they’ll keep for up to three months.