I spy, with my little eye, something yellow that’s at its peak this time of year. What is it?
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.
3 comments
Yellow corn, far deeper flavor than that hybrid named “White” corn. Cheers! wb
I’m so happy to see yellow corn instead of that stuff they call white corn. Yellow says flavor in the form of corn on the cob, Cornbread and Corn whiskey!
The tips and recipes that Williams-Sonoma provides in their cooking technique classes are marvelous.