Cooking with Fresh Corn
|July 24, 2015||Posted by Tracy Knutsen under Appetizers, Diabetic Friendly, Main Dishes, Side Dishes|
Summer 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!We’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:
- Corn on the Cob with Feta and Herbs
- Coconut-Ginger Corn on the Cob
- Grilled Corn with Chili Lime Butter
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 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.
Here are some ideas and recipes using fresh or frozen corn kernels:
- Toss into summer soups and chilis such as Chilled Thai Corn Soup, Better For You Corn Chowder, Summer Chicken and Vegetable Soup, and Spicy Corn and Chicken Chili.
- Add to a variety of summer salads such as Backyard Corn Salad, Grilled Corn Salad with Green Beans and Tomatoes, and Grilled Corn, Quinoa and Spinach Salad.
- Stir into pasta salads. Ideas include Black Bean and Roasted Corn Pasta Salad and Roasted Corn and Tomato Pasta Salad.
- Add to guacamole, hummus, bean dip or other favorite spread or dip.
- Corn is a great addition to potato salad. Here’s a great Potato, Corn and Tomato Salad recipe.
- Add to sautéed vegetables and stir-fries.
- Corn in shrimp salad is absolutely delicious. Mexican-style Shrimp, Corn and Red Pepper Sandwiches blend shrimp with tomatoes, lime, jalapeños and cilantro.
- Stir corn kernels to corn bread or corn muffin batter such as these dairy-free, egg-free Whole Wheat Cornbread Muffins.
- Add to your favorite salsa, relish or pico de gallo. Or try Black Bean, Corn and Watermelon Salsa
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
- 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
- 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.
- Dairy Free, Gluten Free, Wheat Free