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In-Season Pick - Corn

"For the best flavor, serve fresh corn as soon as you can," says Leanne Ely, author of Saving Dinner
the Vegetarian Way. "After a day or two, the sugar will turn into starch, causing the vegetable to
lose some of its sweetness."

  • On the cob
    Remove silk and grill corn
    in husks for 5 to 10 minutes. In a food
    processor, blend 2 tbsp. butter, 2 tbsp.
    olive oil, and 2 tbsp. chopped cilantro;
    smear on hot corn. Tops 8 ears.
  • In a black-bean salsa
    Mix 1 1/2 cups
    cooked corn kernels, 1 cup diced tomato,
    1/4 cup chopped cilantro, 1/4 cup chopped
    red onion, 1/2 cup black beans, and half a
    jalapeño pepper, chopped. Serves 4.
  • As a summer salad
    Toss together
    2 cups cooked corn (sliced off the cob),
    1/4 cup chopped basil, 1/2 cup chopped
    tomato, 1/4 cup chopped red onion, and
    1 tbsp. olive oil. Serves 5.