It's August now and we're really into the height of summer farmers market season. Have you been to one lately? They are bursting with fresh berries, heirloom tomatoes, herbs, greens, and more.
And of course there's sweet corn. This isn't the same corn you make into dreaded high-fructose corn syrup or gasoline for your car. This is a variant that's naturally less prone to converting its sugar into starch. That's why sweet corn is best when it's procured locally. It makes a big difference. The corn I get at the farmers market is incredibly sweet. It needs no butter or salt (in my opinion). In contrast, sweet corn from the grocery store that's been shipped a long ways is almost flavorless. Yellow, white or mixed, it makes a great vegetable by itself or used as an ingredient.
This week, I'll be featuring several great corn recipes, including Sweet Corn Agnolotti with Mushrooms, adapted from a recipe served by D.C. Chef Mike Isabella at his restaurant Graffiato, Roasted Corn and Chicken Enchiladas, and a Sweet Corn Ice Cream with Blackberry Sauce for dessert.
Some of my favorite previous recipes with sweet corn:
Corn on the Cob. Couldn't be any simpler, but here are some tips for doing it right.
Corn Risotto. Sweet corn kernels are added to the rice, and the cobs are used to make a flavorful corn broth.
Corn Soup. Inspired by a lunch I had last year at Bouchon Cafe, this corn soup is easy, delicious and healthy.
Macorny & Cheese. It's what happens when mac & cheese shakes hands with corn pudding.
Pasta Alfredo Cornbonara. In know it's a corny title, but this lighter take on the classic pasta is a delicious way to use fresh corn.
Corn Pancake with Blackberry Sauce. Corn for breakfast? Why not.
Corn Salsa. Inspired by Chipotle, use this in tacos and salads.
Smoky Corn with Green Garlic Butter. This is a side dish that goes well with salmon.
The Beasts of the Southern Wild cocktail. Inspired by last year's Oscar-nominated film, this cocktail includes sweet corn syrup, along with some other ingredients as weird as the movie was.
Look forward to reading your corn recipes. And you're so right about sweet corn not requiring butter or salt. It's amazingly good on its own.
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