By Corinne Cook
July 18, 2012
There’s nothing better than enjoying a fresh ear of corn in the summertime.
For years I knew of only a few ways to prepare fresh corn — boiled corn slathered with butter, corn soup and maque choux — or maybe they were just my favorites. Now, there are recipes for all kinds of toppings for corn, such as compound (flavored) butters, Parmesan cheese, herbs and hot pepper jelly.
I’ve had fun lately experimenting with cooking fresh corn, too. It’s not just putting it in a big pot and boiling it anymore. Someone sent me a YouTube link about the easiest way to cook and end up with a clean ear of corn by microwaving it in the husk, and it really did work. Just search for cooking or shucking fresh corn on the Internet and you will find numerous videos and ideas for grilling, boiling, roasting and sautéing fresh corn.
The recipes accompanying my column are some of the more traditional ones I’ve made so far this summer with fresh corn. I think the one thing I’m doing differently now is not overcooking the corn. I like that crisp bite of the kernel in the Corn Pudding and Corn Chowder dishes.
I’ve included two corn salsa recipes. One is for fresh corn cut from the cob and the other for a Southwest-flavored salsa made with canned corn and black beans. Both can be used for dips or as an accompaniment to meat or fish.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.