Thursday, August 20, 2015

A real corny post


By Mary Jane Maffini aka Victoria Abbott




 Here we are, in the second half of August and it’s sweltering.  Forget all that whining I did about winter. It’s hot and it’s humid. On the bright side, our local corn is at its peak.  Within walking distance or a short drive there are fields of corn and even better, heaps of it at roadside stands or even in giant bins at the grocery store. The fresher it is, the more we like it.  With that bright color, it really sings of sun and summer. And we do love it!


We love it grilled, smoked, boiled or microwaved.  Here it's smoked and charred on the grill to add to a salad. 


We like it on a campfire, but we don’t do that often. We like it as a side dish or on its own.  We especially like it with our wiener dog corn holders. 




There are probably many other ways to cook it and serve it that we haven’t thought of yet.  

Yesterday my husband and I each picked up a half-dozen ears of corn on our way home.  He was walking and I was driving from my appointment.  Oh well, you can never have too much.
We bought our corn from our friend and neighbor, Anne, who is always reading in (often cozies!)  between customers.  You gotta love that. 


We like our corn best when it’s on the cob. But we also like it in salads and you name it. 

 We’re always on the lookout for new ways.  Maybe corn relish?  Thinking about that!

My favorite add-on is chive butter.  All we do is soften butter to room temperature in a small dish, chop some chives and mix in.  Return to fridge and keep it to slather on the next pile of piping hot corn. 

What about you? Are you a fan of corn?  How do you prepare it?   Do you have any tasty add-ons to share? After all, we’re all friends here.


18 comments:

lavendersbluegreen said...

I love corn but am committed to being GMO free. I can find local corn though that is untainted by Monsanto and I grill it, shuck it, and mix it with a good local yogurt, fresh chopped dill, and dungenous crab to serve with my brushetta. I like to do 2-3 toppings...

Anonymous said...

I've forgotten where I learned to cook corn on the cob this "odd" way. It works! I soak the cob in water - just as is with leaves and silk in tact - for 15 minutes. Then, grill or roast in the oven for 12 minutes, turning a quarter every 3 minutes. The leaves dry and char. The silk comes off very easily. The corn is tender and juicy. I agree with buying and eating GMO free corn so I buy from local organic farms and/or my local coop store.
Zena

Sally R said...

I like to make corn soup/chowder. I usually use a recipe from the Pioneer Woman, Ree Drummond, but have also tried one with the also currently in season Hatch chili peppers from Lisa Fain the Homesick Texan.

Best I ever had was oh so many years ago as a teenager at the Indiana Lake County fair. Locally grown, enormous, and sweet.

Karen in Ohio said...

Corn, tomatoes, watermelon--all time-honored and delicious treats of summer.

I just bought five dozen ears of corn at the farmers market this past week, lugged it home, and processed it for the freezer. Now I'm the proud possessor of 24 two-cup bags of kernels, waiting to get turned into soups, stews, breads, and general yumminess!

Nicole said...

I really like fresh corn. One of my favorite summer salads consists of fresh grilled corn scraped from the cob, chopped tomatoes marinated in balsamic vinegar and a little olive oil, and a salt and pepper to taste. Simple and yummy. :-)

Harbinger said...

We steam the corn along with our Chesapeake Bay blue crabs here in Maryland. The Old Bay seasoning is perfect on corn.

Carrie Datema said...

I like corn; but my 9 year old daughter and husband love their corn on the cob. I don't mind it other than being a bit messy to eat. My dad recently told me you can microwave it and it will end up really good that way. I love sweet corn and the grill seems to be a great way to have it during the summer.

Mary Jane Maffini said...

Wow! That sounds fabulous! Your house is the place to be, for sure. We try to get our corn from the little guys for the same reason.

Hugs,

MJ/VA

Mary Jane Maffini said...

Thanks, Zena! This sounds like a great technique. We'll give it a try (maybe tonight)

Hugs,

MJ/VA

Mary Jane Maffini said...

Mmm, corn chowder. Will search that one out,

Thanks, Sally!

Hugs.

MJ/VA

Mary Jane Maffini said...

Look at you go, Karen! Do you blanch the kernels first or just chuck and freeze?

MJ (very impressed)

Mary Jane Maffini said...

Brilliant! I can see that happening here soon,. We also love the two-ingredient recipe (plus dressing)

Hugs.

MJ/VA

Mary Jane Maffini said...

Oh yum! Thank you, Harbinger. That sounds simple and elegant too.

Hugs.

MJ/VA

Mary Jane Maffini said...

We do microwave it from time to time, Carrie, and it is good. The grill is often going so we just toss it on otherwise. You can't go wrong with good fresh corn,

Hugs.

MJ/VA

Karen in Ohio said...

Blanched for one minute, plunged into ice water, and then cut off the cob to freeze in bags. I got inspired by another mystery-loving friend on Facebook.

It isn't hard, but it sure is labor-intensive. I slept like the proverbial felled log that night!

Karen in Ohio said...

By the way, I bought one of those fancy corn stripper tools for the corn processing. Don't waste your money. A good sharp knife worked lots better for cutting the kernels off the cob.

And I stood the cobs up by the stem end in the hole of a Bundt pan. The kernels stayed in the pan, instead of all over the kitchen. Can't remember where I heard about this idea, but it was brilliant. And means my Bundt pan actually gets some use.

Anonymous said...

I saw that method of cutting into a Bundt pan from a cozy set in Ashland, OR, by Ellie Alexander, aka Kate Dyer-Seeley. Also thought the idea was brilliant. Cordella

Jeannie D. said...

My favorite thing to do with fresh corn is Mexican Chopped Salad.It has a lime juice, olive oil and honey dressing over chopped lettuce, bell pepper, red onion, tomatoes, corn, black beans, cilantro. It is yummy.