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Cooking with Fresh Corn

Cooking with Fresh CornSummer without fresh corn is like summer without sunshine. At the start of the summer, I get excited thinking about earthy-sweet and crunchy, hot buttered corn on the cob. How much do I adore fresh corn?  About this much!Fresh cornWe’d already shucked some of them when I remembered I blog, therefore I take pictures of everything!  I got this case of corn from the farm stand down the road a bit and found myself with 40 ears of the sweetest, most beautiful fresh corn. I could almost cry. Almost.

Now the dilemma is what to do with it. Where to start? What do I want to try first?

Corn on the cob is probably my very favorite way to have fresh corn. On the grill? Even better. Whole Foods has some amazing recipes for corn. Wait until you try these:

These are my very favorite spreads for corn on the cob:

  • Salted or unsalted butter, olive or flaxseed oil, garlic butter or Lemon Garlic and Herb Butter
  • A blend of olive oil, parmesan or Pecorino Romano cheese and garlic (nutritional yeast can be used in place of cheese for a vegan option with a similar flavor)
  • Thick and creamy salad dressing buttermilk ranch
  • I grow basil every summer. How about slathering your corn with some Fresh Basil Pesto?
  • Softened cream cheese or mashed goat cheese mixed with fresh basil, parsley, chives, green onions, salt, pepper and garlic
  • Hummus (plain or flavored with roasted garlic, herbs or roasted red peppers)

Black Bean and Roasted Corn Pasta SaladBlack Bean and Roasted Corn Pasta Salad

Corn makes a wonderful addition to a variety of soups, salads, salsas, baked goods, casseroles and more. Since we have a small family, there’s no way we could eat all this corn before it goes bad. It’s easy to freeze for later use. Simply blanch shucked corn on the cob for five minutes, and freeze in freezer bags for up to a year.  You can also cut the kernels off the cob freeze it in zip top bags for up to three or four months.

Shucked fresh corn

Here are some ideas and recipes using fresh or frozen corn kernels:

Or make Grilled Salmon with Sweet Corn and Avocado Salad for dinner tonight. That’s my plan!

Grilled Salmon with Sweet Corn and Avocado Salad

Grilled Salmon with Sweet Corn and Avocado Salad

  • 4 ears fresh corn, kernels removed from cob
  • 1 cup halved grape tomatoes
  • 1/2 small avocado, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons red wine vinegar
  • Salmon
  • 4 (4- to 6-ounce) boneless, skinless salmon fillets
  • Canola spray oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Put corn, tomatoes, avocado, onion, cilantro, oil and vinegars into a large bowl and toss gently to combine. Set aside.
Prepare a grill for medium heat cooking. Spray fillets all over with spray oil, then sprinkle on both sides with salt and pepper. Place fillets, skin-side up, on the grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip and grill until cooked through, 4 to 5 minutes more.

Remove salmon from the grill and top with corn and avocado salad.

Nutritional Info:
Per Serving:400 calories (180 from fat), 20g total fat, 3g saturated fat, 80mg cholesterol, 370mg sodium, 24g carbohydrate (3g dietary fiber, 8g sugar), 33g protein
  • Dairy Free, Gluten Free, Wheat Free

When shopping, be sure to look for fresh corn with light green husks that cover the entire ear. Gently pull back on the upper part of the husk to examine the first few rows of kernels. They should be fresh, tightly aligned and never browned or mushy.
Do you have a favorite recipe for fresh corn?  Any tips for storage?