This is going to be corny

It's August "and the corn is as high as an elephant's eye" so we have to take full advantage of the abundance. There is NO corn like local farmers' market corn, the real old fashioned non GMO kernels on a cob just harvested.  Remember to refrigerate the corn if you aren't cooking it right away. Remember to blanch the kernels if you want to freeze them for later.

Naturally the best way to eat corn right now is naturally right on the cob, gnawing it off in neat rows. Salt it heavily of course. Your next flavor options are many. They start with melted butter...plain. Then there is melted butter with Middle Eastern za'atar or Indian curry powder or loads of freshly ground black pepper. Also garlic butter. Consider black olive paste. I favor top quality olive oil and a sprinkling of Aleppo pepper (a Middle Eastern medium hot chili). Don't underestimate basic salsa or cilantro pesto, even salsa verde and Yemeni zhoug. 

When you tire of gnashing your teeth against the cob and want to cut the kernels off for something less messy, here are a few thoughts:

Summer Squash and Corn Succotash

What we call succotash is native American corn and beans. Here's a vegetarian southern side dish version (minus bacon usually found in New England versions). It calls for pattypan squash but you can use small zucchini or yellow summer squashes. This is perfect besides fried or grilled chicken or grilled fish.

Serves 4-6

3 tbsp unsalted butter
3/4 lb baby pattypan or other summer squash cut into 1" pieces
1 sm red bell pepper, chopped into bite sized pieces
2 ears of corn, shucked, kernels off the cob
1 c lima beans
1 1/2 tsp coarse sea salt
1 tsp dried thyme leaves
2 tbsp cilantro leaves, finely chopped
pinch of ground cayenne pepper
1 c cherry tomatoes, halved (maybe 8-10)
2 tbsp fresh lemon juice 
2 tbsp fresh chives, chopped

Melt the butter in a large skillet over med/high heat. Add squash and red bell pepper and sauté  3 minutes, stirring occasionally, until quash is tender and golden. Add corn, lima beans, salt, thyme, black pepper and cayenne. Continue cooking, stirring occasionally 3-5 minutes until everything is tender. Stir in cherry tomatoes, cilantro and lemon juice. Remove from heat.  Serve garnished with chives.



Baked Tomatoes stuffed with Corn

This is very timely, taking in the two vegetables that define summer eating and run at high tide together.
 Note: this is not my photo
serves 4-6

4-6 blemish free ripe heirloom tomatoes not too soft
3 tbsp olive oil
Sea salt and freshly ground pepper to your taste
4 ears of corn, shucked, kernels off the cob
2 tbsp red onion, diced (half a small)
2 tbsp cilantro leaves, finely chopped
6 tbsp melted butter
1/3 lb mozzarella cheese, finely shredded
2 tbsp bread crumbs

Cut a slice off the top of each tomato. With a small spoon, carefully pull out the pulp and seeds without damaging the skin.  Put the insides in a medium bowl. Turn the tomatoes upside down on paper towels or a plate to drain 15 minutes.

Preheat oven to 375º. Brush the bottom of a baking dish large enough to hold the tomatoes in one layer with olive oil so nothing will stick. Stand the tomatoes up in the baking dish and season each one with salt, pepper and 1 tsp olive oil.

To the tomato pulp in the bowl add the corn, onion, cilantro, melted butter and a pinch of salt. Mix well and stuff into the tomatoes. Sprinkle a few breadcrumbs on top of each, then cover the tops with the mozzarella. Bake 30-35 minutes until cheese is melted and golden and tomatoes are baked.

New Mexican Corn Tart
This old favorite will take you into fall when you might want to serve it at brunch with baked ham. Right now with a tomato salad it's lunch. NOTE: this is flourless and thus gluten free!  Oops, can't find my photo!
serves 6

1/4 c ground sunflower seeds
6 ears corn, shucked and kernels cut off
1/2 c heavy cream
6 tbsp unsalted butter, softened
1/3 c sugar (making some of it brown sugar adds flavor)
3 eggs, separated
1/4 tsp salt
3 tbsp dark rum
1 tsp baking powder
pinch ground cinnamon

Preheat oven to 350º. Butter a 10" pie plate and sprinkle 2 tsp ground sunflower seeds around the bottom.
In a food processor or chopper, puree 1 1/2 c corn kernels with the cream. Add the remaining corn and set aside.
In a large bowl, cream butter with the sugar, getting the mix fluffy. One by one add egg yolks, beating as you go. Beat in baking powder, salt, run and cinnamon. Stir in the corn mix and remaining ground sunflower seeds.  In a separate large bowl beat the egg whites with a pinch of salt until they form stiff peaks.  Carefully fold  them into the batter so they don't deflate too much. Pour into the pie dish. 
Bake 35 min or until brown and puffed. Cool 10 minutes before serving.  Serve with maple syrup and a dollop of creme fraiche or sour cream.


Corn, Avocado and Pepperoni Salad

This recipe uses up cooked corn on the cobs nobody had room to finish. You could turn this into a lunch meal by adding 1 c cooked farro or fregola.

serves 4 not as the main entry
 Combine in a serving bowl:
4 ears cooked corn, kernels off the cob
6 pitted black olives, sliced
4 purple/red onion scallions or 1 sm red onion, diced
1 avocado, ripe, cut into bite sized chunks
1 sm red bell pepper, chopped into bite sized pieces
10 thin slices pepperoni, cut into quarters
1/4 c cilantro leaves, chopped

For the dressing: combine in a small pitcher or bowl
2 limes, juice only
1/8 tsp chili powder
1/4 c olive or corn oil
Sea salt and freshly ground black pepper to your taste

Pour dressing over salad 10 minutes before serving so flavors marinate.

Corn Chili Souffle
This is an old James Beard recipe, often served beside pork, but it stands on its own with a huge tomato and green herb salad. I've added options. Alert to vegetarians: it calls for bacon.
serves 6

1 c cornmeal
4 ears of corn, shucked, kernels off the cob and cooked
1 c milk
6 eggs, separated
2 tsp baking powder
Salt and freshly ground pepper to your taste  (the recipe called for 2 tsp salt)
1 c pimento stuffed green olives, chopped
1 sm green chili pepper, seeded and minced (I prefer Serrano) OR
1 med/lg poblano pepper, finally chopped (a milder smokier flavor)
1/4 tsp ground chipotle chili powder
1 1 /2 c crisp bacon bits (or 1 c crisply fried chorizo bits)
3/4 c grated parmesan cheese (you could also up the flavor with 1/2 c parmesan and 1/4 c grated cheddar)

 Preheat oven to 375º. Liberally butter a 2 qt baking dish or souffle pan.
Put the cornmeal and the corn in a large pot with the milk. Heat over medium, and stir continually with a whisk until it begins to thicken. Remove from heat and stir in the egg yolks, salt and pepper, baking powder, olives, chopped chili and chipotle powder.  Add bacon and cheese and stir well.

In a medium bowl, beat the egg whites until stiff peaks form. Very slowly with a rubber spatula fold the egg whites into the corn mixture, trying not to deflate them. Pour into the buttered baking dish and bake 35 minutes or until a tester comes out clean.