What looks like summer and smells like summer?
Corn on the Cob!
Nothing beats fresh ears of corn on the cob for summer dinners. Try these delicious summer corn on the cob Recipes!
- When buying corn on the cob, look for bright green fresh-looking husks. Your best bet would be to buy corn from your local farmer’s market because they typically bring in corn that was picked early that morning.
- Shuck off the outer husk and silk from the corn.
- Always wait to shuck/peel corn until just before cooking.
How to Cook Corn on the Cob
Boiling: Fill a large pot with water about 3/4 of the way full making sure to leave enough room for the corn. Make sure to pick a pan/pot big enough to accommodate all of your corn easily. Bring the water to a light boil and stir in 1-2 tablespoons of white sugar. Carefully drop corn into boiling water and cook for 8 minutes. Remove pan from the heat; cover and let sit for 2 minutes. Using tongs, remove corn to a plate and serve immediately.
Grilling: Spread butter over each ear of shucked corn. Wrap individually in foil and grill over medium heat, turning frequently, 20-25 minutes.
Boiling with Milk & Butter: Here is a great method that you may want to try for your next picnic or outing, boil the corn with a cup of milk and a stick of butter. Just add salt and pepper to the corn when cooked. This tip comes from en.blogsderecetas.net
Recipes using Fresh Summer Corn
Summer Rice with Corn & Cherry Tomatoes
1 cup white rice (uncooked)
1 -2 tsp. chicken flavored soup base or 1 chicken bouillon cube
2 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
3-4 cloves garlic, chopped
2 cups cherry tomatoes, cut in half
1 tsp. sugar
2 cups fresh corn
1 Tbsp. dried parsley
1 tsp. dried basil
2 Tbsp. Parmesan cheese
salt & pepper
Cook rice according to package directions, using chicken soup base or chicken bouillon added to the water for flavor. Using a large skillet, sauté the onions and garlic for about 2 minutes or until soft. Add the cherry tomatoes and sauté for an additional 2-3 minutes. Sprinkle tomato mixture with sugar, parsley, basil, salt, and pepper. Add corn to the tomato mixture and stir through; sauté for an additional minute. Add cooked rice to the skillet and cook for an additional 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
Canned cream corn gets a bad rap with all the talk of GMO corn. Summer and fresh corn is the perfect time to whip up a bowl of delicious cream corn that you can feel good about feeding your family. The folks over at Delish have added bacon to this recipe and we think it’s just perfect!
Creamed Corn with Bacon and Jalapeño
6 ears corn, kernels stripped and pulp scraped |
4 strips bacon
1/2 c. heavy cream
kosher salt Black pepper
1 jalapeño, minced (seeded if desired)
Complete Recipe can be found at Delish
Chipotle Parmesan Corn on the Cob
4 ears corn, thin layer of husk on
2 tbsp butter
chipotle seasoning
grated parmesan cheese
Get the full recipe over at kirbiecravings.com!
