Corn

Kandy Korn, Butterfruit, How Sweet It Is, Early SunGlow, Tendertreat. These tempting names belong to just some of today’s super-sweet corn hybrids . . .though there are those who will swear forever by Silver Queen, the brilliant, classic white corn. But whether it’s white, yellow, bi- or even tri-colored, corn is one of those summer crops that invites cooks to be creative. Almost everything tastes better with corn in it: Salads to chowders, curries to casseroles, sautés to salsas, all are enhanced by a handful of plump kernels.

Our grandparents might have picked their own corn out of the backyard just before cooking it, but most cooks today don’t have that luxury. How to spot the sweetest ears? Look for soft green husks, unblemished silk and plump, not-too-big kernels (huge ones tend to be starchy). Even if you have to sneak, peel back a bit of husk to get a peek—it’s the only way.

Ideally, buy corn fresh from a farm stand, and cook it the same day. If you have to store it in the refrigerator, wrap it in a damp towel. Shuck the ears just before you’re ready to use them. Corn on the cob takes but moments to cook—only 2 minutes in boiling water. To remove the kernels, strip away the husks and rub off any remaining silk with a dish towel. Hold the ear firmly by the stem, stand the cob upright in a pan with 2- or 3-inch-high sides to trap the kernels as they fly off, and cut straight down with a sharp knife. The kernels will fall into the pan.

P.S.: If you’re not already sweet on this delectable summer staple, you will be after trying these recipes.

CORN PANCAKES
Makes about 12 4-inch pancakes

2 cups corn kernels
1 cup whole milk
2 large eggs
2 Tbs. unsalted butter, melted
1 cup all-purpose flour
1 tsp. granulated sugar
1 1⁄2 tsp. baking powder
1 1⁄2 tsp. salt

1. Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.
   
2. Combine milk, eggs and butter in bowl, and beat well. Sift together flour, sugar, baking powder and salt; fold into egg mixture. Fold in corn kernels. Let batter rest 20 minutes.
   
3. Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat. Pour batter onto cooking surface in 1⁄4-cup amounts. Cook until bottoms of pancakes are set and golden; flip over, and cook other side of pancakes until golden. Repeat until all batter is used up. Serve hot.

PER SERVING: 110 CAL; 4G PROT; 4G TOTAL FAT (2G SAT. FAT); 16G CARB; 40MG CHOL; 370MG SOD; 1G FIBER; 2G SUGARS

A LITTLE STEW OF CORN AND MUSHROOMS
Serves 4 - 30 minutes or fewer - Vegan

Pairing corn with mushrooms yields an earthy side dish brightened by a few dashes of marsala or sherry.

3 Tbs. olive oil
1⁄4 cup chopped shallots or red onion
1⁄4 cup chopped scallions
1 pound cremini or chanterelle
mushrooms, sliced thick
Salt and freshly ground black pepper to taste
1 1⁄2 cups corn kernels
3 Tbs. marsala or dry sherry
3 Tbs. julienned fresh basil

1. Heat 2 Tbs. oil in large skillet over medium heat. Add shallots and scallions, and sauté until softened, about 3 minutes. Add mushrooms, alt, pepper and remaining 1 Tbs. oil, and continue cooking about 7 minutes, or until mushrooms soften.
2. Add corn kernels and 2 Tbs. marsala. Increase heat to medium-high, and cook 5 minutes, or until pan juices become syrupy. To serve, drizzle on remaining 1 Tbs. marsala, and garnish with basil.

PER SERVING: 190 CAL; 5G PROT; 11G TOTAL FAT (1.5G SAT. FAT); 19G CARB; 0MG CHOL; 20MG SOD; 3G FIBER; 5G SUGARS

CURRIED CORN WITH CHILES
Serves 6 - 30 minutes or fewer - Vegan

2 Tbs. vegetable oil
1 bunch scallions, minced
1 1⁄2 Tbs. ground coriander, or to taste
2 tsp. ground cumin, or to taste
2 tsp. curry powder, or to taste
Generous pinch cayenne pepper
1 1⁄2 14-oz. cans light coconut milk
Grated zest of 1 lemon
Salt to taste
4 cups corn kernels
2 large poblano chiles, roasted, peeled, seeded and diced
1⁄4 cup chopped cilantro leaves

1. Heat oil in large saucepan over medium heat, and sauté scallions 2 to 3 minutes. Stir in coriander, cumin, curry, cayenne and 1/2 cup coconut milk; cook 3 minutes, stirring often.
2. Add remaining coconut milk and lemon zest, and cook 2 to 3 minutes. Stir in salt and corn kernels, and cook 3 to 4 minutes, or until heated through. Stir in chiles, and cook 1 minute more. Garnish with cilantro, and serve.

HUMITAS (ARGENTINE CORN PUDDING)
Serves 6

5 cups corn kernels
2 large eggs
1⁄2 to 3⁄4 cup whole milk
3 Tbs. unsalted butter
1 cup chopped onion or scallions
1 medium-sized green pepper, chopped
2 large ripe tomatoes, peeled, seeded and diced
2 tsp. paprika
1⁄4 tsp. cayenne pepper
Salt and freshly ground black pepper to taste
4 Tbs. grated Parmesan cheese

1. Preheat oven to 350F. Spray 3-quart baking dish with cooking spray.
   
2. Put corn kernels, eggs and milk in food processor or blender, and purée until smooth. Melt butter in large skillet over medium heat. Add onion and green pepper, and sauté 5 minutes, or until soft. Add tomatoes, paprika and cayenne, and cook 8 to 10 minutes. Add corn mixture, salt and pepper, and cook 2 minutes. Pour into baking dish, and sprinkle with cheese.
3. Bake 25 to 30 minutes, or until pudding is firm. Serve hot.

PER SERVING: 270 CAL; 10G PROT; 10G TOTAL FAT (5G SAT. FAT); 40G CARB; 90MG CHOL; 95MG SOD; 5G FIBER; 5G SUGARS

CORN SALAD
Serves 6 - 30 minutes or fewer – Vegan

6 Tbs. olive oil
1 cup finely minced red onion
2 tsp. chili powder
1 tsp. ground cumin
3 cups corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
1 to 11⁄2 cups peeled, seeded and diced tomatoes
1⁄4 cup chopped cilantro
3 Tbs. sherry vinegar, or to taste
Salt and freshly ground black pepper to taste

1. Heat 2 Tbs. oil in skillet over medium heat, and cook onion 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, peppers and tomatoes to onion. Fold in cilantro.
2. Whisk together remaining 4 Tbs. oil and vinegar, drizzle over salad and toss to combine well. Season to taste with salt and pepper, and serve.

PER SERVING: 300 CAL; 4G PROT; 27G TOTAL FAT (3G SAT. FAT); 22G CARB; 0MG CHOL; 25MG SOD; 4G FIBER; 6G SUGARS