Crunchy, sweet corn is abundant toward the end of the summer and into September, when the barrels at the farmers' market are marked with lower and lower prices as the season continues (though it is usually pretty inexpensive to begin with). While corn can easily be grilled, steamed, or boiled and eaten on the cob, it can also be a pleasant addition to soups, salads, salsas, or muffins.
Not only does corn add a fresh taste and a textural crunch to dishes, it also provides a host of nutrients like vitamin B, folic acid, and fiber. When shopping for corn, looks for ears that are still in the husk and have been freshly picked, otherwise their natural sugars will turn to starch (and will taste less sweet). Look for ones without signs of bruising, brown spots, or open husks; you want the husks to be tightly fitting at the top. And if you decide to grill or steam foods in the husk, like for tamales, then remember to soak them in water first. Otherwise, discard the husk and silk before using the kernels, which should hopefully be plump and juicy and running all the way to the tip.
So in the upcoming months, instead of reaching for that can of corn in your pantry, which makes a decent substitute in the winter, buy a few ears of this fresh vegetable and try your hand at the recipes below.
Sweet corn and summer are so intertwined it almost seem like they're one word...
— Arthur Bovino
This simple salad gets a kick of heat from a thinly sliced serrano pepper...
— Yasmin Fahr
For me, nothing says summer more than a fresh ear of corn, picked that morning out of a field in Rhode Island...
— Allison Beck
This quick and easy seasonal recipe for salsa is sure to be a refreshing hit with summer guests...
— Will Budiaman
Credit for this fantastic summer recipe goes to a dear family friend who introduced me to it last year...
— Maryse Chevriere
The beauty of basic corn muffins are their versatility. Left simply, their delicate sweetness and hearty...
— Molly Aronica