In my kitchen today: it's all about corn
It’s all about corn
Summer may be waning, but it’s not finished as long as there is still fresh corn available. Nothing says summer like corn on the cob. It’s my go-to with a large fresh salad of greens, sweet peppers, cucumbers and ripe sliced heirloom tomatoes. Who needs anything more?
I don’t grow my own corn since it takes up too much room in the garden. But there are many, many farmers in the area who do grow it, so I just frequent the farmers markets and farm stands to feed my habit.
There are so many ways to prepare corn, from maque choux (a creamy stewed corn dish from Louisiana, a combination of Cajun and Native American tradition) to fresh corn salad of black beans, corn and red peppers, to just plain corn on the cob. My discovery this year is to put mayonnaise flavored with dill, basil or garlic on grilled corn instead of butter. Divine!
You can easily put corn in the freezer for use through winter. Some sources recommend blanching it on the cob and freezing the cobs whole, but I find that it takes up too much room in my freezer that way. So, I blanch cobs for four minutes, cool and then cut from the cob for freezer bags. It tastes absolutely fresh when you cook it, a little burst of summer in the middle of winter.
My friend Laura gave me her secret recipe for corn soup, which she served at her bed and breakfast several years ago. I absolutely love the soup, especially its simplicity, and have made my own riff on it. She blends the vegetables and then sieves them to make it silky-creamy. I have chosen to simply blend the vegetables and serve it with a bit more texture, making it more rustic.