Simple, Healthy, Delicious: White Corn

No summer dinner party or BBQ is complete without corn on the cob. There are other ways to prepare this vegetable, too, and here are a few suggestions:

Sautéed Corn with Cherry Tomatoes and Basil

This recipe is incredibly easy to throw together and is a perfect complement to grilled meat or fish. Serves 4.

Ingredients:

• 2 ears of corn, shucked
• 1 pint cherry tomatoes, halved
• A few leaves of basil, sliced thin
• Salt & pepper to taste
• 1 TBL butter or Sigona’s Fresh Press extra virgin olive oil
• 1 tablespoon cream (optional)

Directions: Cut the corn from the cob and set aside. Heat butter (or olive oil) in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomato halves and cook for another minute until juices start to run. Stir in salt, pepper, basil and cream. Serve.

Grilled Corn and Black Bean Salsa

Of course this pairs well with tortilla chips, but you can also use it to dress up grilled pork, beef or even fish tacos alongside a dollop of guacamole and sour cream.

• 3 ears of corn, husked and silks removed
• 1 small red onion, diced
• ½ – 1 can of black beans, drained and rinsed (add more or less depending on preference)
• ½ of one bell pepper, seeded and diced (green or orange adds a nice color)
• 1 medium jalapeno, seeded and diced (or more to taste)
• 2 medium tomatoes, diced
• ¼ cup fresh cilantro, roughly chopped
• 1 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
• Juice of 1 lime
• Salt & Pepper to taste
• Optional additions: 1 avocado, diced, and/or 1 large mango, peeled, pitted and diced.

Directions: Place grilled corn directly on oiled grill racks over medium-high heat. Close the lid to cook, rotating corn 2-3 times until tender and charred a bit. Remove and set aside.

In a medium bowl, mix together all other prepared ingredients and stir to mix well. Once corn is cool to the touch, stand one ear at a time in a separate bowl or over a plate and use a sharp knife to carefully slice off the kernels. It helps to cut off the tip of the ear to it stands straight.

Add corn to the salsa mix and toss to coat. Allow the mixture to stand for 20 minutes to an hour before serving to let the flavors come together. It’s best served at room temperature.

Store, covered, in the fridge for up to 2 days. Bring back to room temperature before serving.

Cook’s Note: If you don’t want to grill the corn you don’t have to. Just boil it, cool it and slice it off instead. You could also season and sauté the corn in a skillet with a little olive oil. Let cool and then add to the salsa mix.

Simple Grilled Corn and Arugula Salad

The peppery bite of the arugula pairs nicely with the sweet burst of corn. This is one of Robbie Sigona’s favorite ways to enjoy in-season corn. Serves 4.

• 4 ears of corn
• ½ of one small red onion, thinly sliced, OR 1 shallot, thinly sliced
• 8 cups baby arugula
• 4 strips of bacon, fried, cooled and crumbled
• 4 TBL crumbled Feta
• 4 TBL Sigona’s Fresh Press Extra Virgin Olive Oil
• Salt & Pepper, to taste

Directions: Place grilled corn directly on oiled grill racks over medium-high heat. Close the lid to cook, rotating corn 2-3 times until tender and charred a bit. Remove and set aside. (If you prefer not to grill the corn, you can boil for 2-3 minutes.)

Divide arugula onto 4 plates and sprinkle with even amounts of red onion (or shallot), bacon and feta.

Once corn is cool to the touch, stand one ear at a time in a separate bowl or over a plate and use a sharp knife to carefully slice off the kernels. It helps to cut off the tip of the ear to it stands straight.

Add corn kernels to the salad (one cob per salad) and drizzle the salad with olive oil. Sprinkle with salt & pepper to taste.

Grilled Corn on the Cob

Remove all but the innermost layer of husk from the corn. Carefully peel the last layer back a bit to twist off the silk. Or…

For an impressive presentation, peel back the husk – don’t remove it – to remove the silk. Pull the peeled husk down to the bottom, creating a handle. Take one of the outer husk leaves off and trim it to a thin strip. Use the strip to tie the peeled back husks together with a bow (as pictured).

Heat grill to medium heat, oil the grates and place the ears directly on the grates. Turn several times as the corn cooks. Keep it on the grill for about 10 minutes or until the husks are charred and are beginning to peel.

Serve corn immediately along with butter, salt and pepper. You can also used spiced or herbed butters. Recipes follow.

Boiled Corn on the Cob

• Use about 1 quart of water per ear of corn
• Salt

Directions: Bring salted water to a boil. Add the corn and cook for 2-4 minutes. Remove corn using tongs and shake off the extra water. Serve with butter, salt and pepper.

Not-So-Plain Corn on the Cob

Following are a few fancy butter spreads that add fantastic flavor to corn on the cob. Each ingredient combination is enough for about 4 ears of corn.

Herb’s Favorite

• 3 TBL butter, softened
• 1 ½ TBL of fresh herbs, such as a combination of parsley, basil, tarragon, chives, sage and chervil

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Chili Butter – or – Chili-Lime Butter

• 2 TBL butter, softened
• ½ tsp chili powder
• Pinch of salt
• For chili-lime butter, add grated peel of ½ of one lime. Add more if desired.

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Lemon & Dill Butter

• 3 TBL butter, softened
• 1 tsp fresh dill weed or ½ tsp dried
• Grated peel of 1/2 lemon
• Pinch of white pepper

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.

Honey Butter

• 3 TBL butter, softened
• 1 TBL honey or organic Agave nectar

Directions: Combine all ingredients, blending well. Store in a covered airtight container in the refrigerator.