The Joys of Corn
First appeared in Edible Jersey’s Summer 2024 edition.
Make the most of the season with these tidbits and recipes.
This summertime darling has affinities with lots of ingredients — think beans, chiles, and tomatoes, for starters — making it a welcome addition to any meal. But it’s also delicious on its own, simply boiled and lavishly slathered with sweet butter and salt. No matter how you enjoy fresh corn, above all, remember that winter is long. Don’t let the season slip by without eating your fill.
Season
Available fresh from mid-summer through early fall.
At the Market
Select deeply green, firm ears with slightly damp silk (also called tassel). Avoid ears that appear faded or feel dry. Pull back about an inch of the husk to reveal the tip of the ear and press a fingernail into a kernel. If it emits a bit of liquid, you have a fresh ear.
Storage
For the best flavor, keep unhusked ears in the crisper of your refrigerator and enjoy within a day or two.
Wash
Washing shucked ears under the tap isn’t necessary, but it can help eliminate excess silk and stray dirt.
Cook
Bring a big pot of filtered water to a rolling boil and submerge husked ears for up to 5 minutes, depending on your taste. Remove ears from water and serve immediately.
History
Corn (maize) is a member of the grass family and has been cultivated for at least 9,000 years, originating in Mexico. It needs full sun and human help to grow. North American indigenous peoples introduced corn to the English colonists, who came to rely on it as their chief grain.
Ingredients
- 3 tablespoons butter
- ¼ teaspoon minced garlic
- ¼ teaspoon chili powder
- 4 ears local organic corn
- 1 lime
Instructions
For Butter
- Let butter stand at room temperature until soft, but not melted.
- Using a spoon, mix the garlic and chili powder into the butter. Form the butter into a ball and place in refrigerator for at least 15 minutes.
For Corn
- Optional step: Remove silk and inner husk leaves. Pull back larger leaves from corn. Using two of the back leaves, tie remaining husk together into a bow before grilling. If you prefer to remove entire husk you can also do so.
- Heat grill on medium temperature and place the corn with its husks on the grill racks. Cook for about 10 minutes, turning every 2 or 3 minutes to cook evenly. You’ll know it’s done when the corn deepens in color and starts to slightly char.
- Rub down corn with garlic-chili butter and squeeze a slice of a lime over each ear.
Ingredients
- 3 cups vegetable or chicken broth or stock
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 1 cup finely ground cornmeal or instant polenta
- 2 cups fresh corn kernels
- 1 tablespoon butter
- 2 tablespoons mascarpone
- ¼ cup fresh basil chiffonade
- Salt and pepper
- Parmesan cheese for garnish
Instructions
- Bring broth or stock, cream, and salt to boil in medium saucepan. Gradually whisk in cornmeal or polenta; reduce heat to medium-low and simmer 10 minutes, stirring often. Add corn; increase heat and bring to boil.
- Reduce heat to medium-low; cook until polenta is soft, thick, and creamy, stirring often, about 15 minutes. Stir in butter and mascarpone, and season to taste with salt and pepper.
- Serve hot and top with basil and Parmesan.
