This season sweet corn recipes abound. We at the magazine have a few favorites that we turn to every summer and we thought we’d share them with you.
Sweet Corn relish
Light, sweet, spicy and fresh, this tomato-free salsa is a great way to highlight your fresh corn and liven up grilled chicken or fish. Makes 3-4 servings.
2 ears of corn kernels, blanched and cut off the cob
1 Tbsp. finely diced jalapeño or poblano pepper
1 shallot diced
½ large avocado (or more!) diced to the size of the corn kernels
¼ cup chopped fresh Italian parsley
Juice from one lime
Splash of champagne vinegar
2 Tbsp. olive oil
Salt, pepper
Combine the shallot, pepper, lime juice, vinegar, a pinch of salt and a grind of pepper in a medium bowl. Let rest for a few minutes. Then lightly toss in the corn, avocado, and parsley with the olive oil. Season to taste.
Corn Fritters
Savory and homey, these fritters feature fresh corn for texture and brightness. Have them as a snack or add a side salad and make them a meal.
1 cup of flour
¼ cup of cornmeal
2 tsp. baking powder
½ tsp. salt
2 tsp. sugar
½ cup milk (more if the batter seems too thick)
¼ cup buttermilk
2 eggs
Vegetable oil
Whisk together the dry ingredients to blend. In a separate bowl whisk the milk, buttermilk, and eggs. Gently fold the wet mixture into the dry ingredients until just wet. Mix in the corn and let rest for 5 to 10 minutes.
Meanwhile fill a heavy frying pan with ½ inch of oil and heat to 350°F. Drop fritter mixture into hot oil by the tablespoonful. Cook several at a time until golden on the bottom. Turn and cook a couple minutes longer. Eat immediately or store on a wire rack in a 200°F oven until all the fritters have been fried. Sprinkle with salt and serve with a tangy or spicy dip.
Corn Dumplings
This recipe plays to the subtle flavors of the corn, showcasing in an airy dumpling.
Kernels from two ears of corn
1 cup flour
2-3 Tbs. cornmeal
2 tsp. baking powder
1 tsp. salt
¼ c. room temp. butter
1-2 Tbs. milk
2 cups chicken or vegetable stock
Heat oven to 400°F. Pulse corn in a food processor until roughly chopped. Whisk together dry ingredients, cut in the butter, and add the corn. Add enough milk to make a stiff batter. Bring stock to a simmer in an oven-ready lidded pan. Shape the batter into rounded tablespoonfuls making 15-16 dumplings. Drop into the hot stock, cover, and place in oven for 10 minutes. If a tester comes out clean, they’re ready. If not, cook two minutes more. Serve immediately.
And this from WSM art director John Paxson (who is originally from the Corn Belt): When we do fresh corn we usually resort to soaking and grilling the ears in their husks, adding hickory (for smoke) to the grill. Then at the last second we pull the ears from the charred husks and eat them with just butter and pepper.