Summer Cooking: Sweet Corn
It feels like summer is now in full swing, and that means corn is finally in season. Summertime is when you’ll find corn at its sweetest — less starchy with plump kernels bursting with milky white juice. For me, fresh corn doesn’t need much besides a slather of butter (I like to make a Tangy Spicy Butter with lime and hot peppers, just to brighten things up a little) but there’s definitely more than one way to enjoy really fresh corn, whether it’s creamed, grilled, boiled or baked. No matter what corn recipe speaks to you, the key is to get really great corn. Corn aficionados say that the best corn is picked within the previous 24 hours, so I love to go to the farmers market or the grocery store and get the freshest ears available. The kernels should be tightly packed and the inner leaves should be a nice bright green. Kernels can range in color from white and yellow to purple and orange, so it can be fun to try out heirloom along with more familiar varieties.
It turns out that corn is also actually really good for you, too. While it has the same number of calories as an apple, it has less than 1/4 of the sugar, and it’s also a great source of fiber. Even better, it turns out that corn becomes even healthier when it’s cooked, because it releases more disease-fighting antioxidants. So fire up the grill — one of my favorite ways to make corn in the summer — and get cooking!
As you know, I love a good bowl of soup, and my Tomato-Corn Chowder is a perfect combination of summer’s best ingredients: super fresh tomatoes and corn. Pair this recipe with a crisp salad and some toasted baguette slices for a delicious summer dinner.