Tis the season for corn, and we couldn't be happier. We like to eat sweet summer corn raw and straight off the cob. But, if you're gonna cook with corn be sure to quick it quickly as it doesn't need much. (Also, we shared this video last year, but thought it was worth sharing again. Check out this super cool trick for shucking a single ear of corn - via the microwave!) And see
Corn Pancakes (From Martha Stewart)
Whisk together in bowl: ½ c. flour ¾ t. salt 1 egg 1/3 c. milk
Fold in: 2c. corn kernels
Cook in pan or on griddle with hot oil. Drop ¼ c. into skillet. Flatten slightly; cook until browned, 3 or 4 minutes per side. Add more oil as needed. Top with salsa and sour cream. Serve immediately.
--- ROASTED CORN SALAD
This recipe comes to us from our friends at Sun Gold Farm. It was in their email newsletter this week (which is always full of wonderful news and recipes) and we thought we should include it here!
"This is one of our favorite salads and it's so versatile. Shucked corn is roasted whole on the BBQ or in the oven, until the kernels are slightly browned. The roasting caramelizes the sugars in the sweet corn, giving it a great texture. When cold, cut the corn off the cob toss with a light mix of olive oil and seasoning (we like Italian the best). Try tossing it with a homemade buttermilk dressing. Mix with any combination of veggies you desire - cucumbers, roasted summer squash or green beans, tomatoes, roasted potatoes, black beans, etc. Some might even add some bacon or other meat. It's also great with a bit of rice, grain, or pasta."