Corn lovers eagerly anticipate its arrival at markets during the summer. Purists insist on cooking corn on the cob only until warmed through, either boiled or steamed, to preserve its sweetness and crunch. Cut from the cob, the fresh kernels can be added raw to salads and salsas, cooked until creamy for soups and chowders, deep-fried in fritters, folded into savory quickbreads and fillings and even added to ice cream for an amazing summertime treat.
|Corn Chowder||Cornmeal Johnnycakes |
|Sweet Corn Ice Cream||Cheddar and Corn Jalapeno Poppers |
|Fresh Corn Fritters||Grilled Sweet Corn with Maple-Cayenne Butter |
|Cherry Tomato Frittata with Corn, Basil and Goat Cheese||Basic Corn Bread |