There is a very specific kind of panic that sets in around this time of year. The tomatoes are still fire-engine red, the basil is growing strong, and the farmers’ market is practically throwing corn at me – but I know it won’t last. Every summer, I tell myself I’m going to eat more corn. And every summer, I do. But soon enough, the sweaters will come out – otherwise known as “sweatah weather” – the tomatoes and basil will become a distant memory, and my beautiful summer corn will be nothing but a flavor of the past. Until then, I’m doing what any reasonable person would do: keeping summer alive, one kernel at a time.
©Aflo Images from アフロ（Aflo）licensed through Canva.com
Corn is one of those ingredients that doesn’t need much help. It is sweet, juicy, crunchy, and completely capable of making you eat standing over the kitchen counter. It is quite versatile. I love it grilled until it gets those little charred spots, sliced raw into salads, tossed into pasta, and especially eaten directly off the cob with butter running down my face. Here are three of my favorite ways to make the most of it while summer is still hanging on.
©from_my_point_of_view from Getty Images licensed through Canva.com
Cowboy Caviar, while technically a dip, I have been known to call it dinner. Grilled corn, black beans, tomatoes, avocado, red onion, jalapeño, cilantro, and fresh lime juice come together in one big bowl of summer. It’s crunchy, creamy, sweet, spicy, and tangy all at once. Put out a bowl of tortilla chips and watch it disappear. There are no rules here, feel free to add bell peppers, chickpeas, or whatever you may have in the fridge! Feel free to toss over chicken or fish. It is the dip that keeps on giving.
©Tyas Indayanti licensed through Canva.com
Corn Ribs unexpectedly came into my life this summer. It is a great example of taking something perfectly good and making it slightly ridiculous – in the best possible way. I typically cut the corn into two and boil for about 10 minutes. Once cool, I cut each half into quarters along the core. Next grill or roast them until the edges curl and char, then comes the fun part – season how you see fit. Maybe toss them with Parmigiano, lemon, herbs, and a little chili, or brush a little BBQ sauce on them. My favorite way, melted butter with miso – OH MY GOODNESS they are good. Corn ribs are a little messy, fun, and impossible to eat elegantly. Don’t try it. Summer food should occasionally require two hands and several napkins.
photo ©Carolyn White
And then there is Corn Risotto, which may be my favorite way to turn an abundance of corn into something truly comforting. I start by cutting the kernels off the cob and setting them aside. Next, simmer the corn cobs in water to make a quick, sweet corn stock – an easy trick that makes the finished risotto taste of summer. Make your risotto as you do, with love, patience and the corn stock! Piano piano. The kernels go in toward the end, along with plenty of grated Parmigiano, butter, and fresh basil. To take this dish to the next level I add seared scallops. The result is creamy without being heavy, sweet and savory, and somehow tastes like August in a bowl.
Am I buying another dozen ears of corn this Saturday at the farmer’s market? Yes, indeed. I’ll shuck them, grill them, shave them off the cob, and probably freeze a few for the dark days ahead. Because summer is fleeting, and I’m not quite ready to let it go. If I can keep a little of that sweetness around for just a few more weeks, I’m going to do it – one kernel at a time.
