In the Kitchen with Sigona’s Featuring Local Corn

Fresh-picked corn lends itself to a corn-a-copia of delights…sorry, couldn’t resist! Whether on the cob or shaved off and stirred into a dish, don’t miss out on one of summer’s sweetest foods.
–

Grilled Corn Salad with Lime, Red Chili and Cotija

Grilled Corn Salad with Lime, Red Chili and Cotija. Recipe and photo courtesy of The Food Network.

I absolutely love grilled corn in a number of dishes. What I love about this one most is that it’s all done on the grill! No mess to clean up in the kitchen. Recipe adapted from Bobby Flay of The Food Network.

Ingredients

• 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
• Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
• Salt and freshly ground black pepper
• 2 limes, juiced
• Zest of 1 lime
• 1 TBL ancho chili powder
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup grated cotija cheese
• 1/4 cup Queso Fresco, for garnish

Directions: Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.

Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Sprinkle with crumbled Queso Fresco once the dish is plated.

Green Beans with Roasted Corn and Green Onions

Green Beans with Roasted Corn and Green Onions. Photo and recipe courtesy of The Food Network.

The simplicity of this dish makes for an easy weeknight side or potluck dish for your next summer get-together. Recipe adapted from Guy Fieri of The Food Network.

Ingredients

• 4 cups fresh green beans, such as Blue Lake beans, ends cut
• 2 corn on the cob
• 2 TBL Sigona’s Fresh Press extra virgin olive oil, such as Arbequina
• 1 red onion, large, cut in 1/8-inch rounds
• 1/4 cup white wine, such as chardonnay
• 2 tsp sea salt
• 1 tsp black pepper
• 3 TBL butter
• 1/4 cup diced, seeded Roma tomatoes
• 3 TBL grated Sigona’s Bio Parmesan cheese

Directions: Bring a pot of salted water to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.

Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.

In a large sauté pan over medium heat, add oil, after 45 seconds add onions and sauté for 4 to 5 minutes, add green beans, corn, and garlic. Sauté for 4 minutes, deglaze with wine, season with salt and pepper, and butter.

Garnish with Roma tomatoes and Parmesan.

Fresh Corn Salad with Black Beans, Tomato and Cilantro

Corn Cilantro Salad

Delicious with tortilla chips or as a salsa to top grilled Tilapia, local halibut or white seabass this salad is always a hit. Courtesy of Laura H., a Sigona’s fan. Serves about 4.

Ingredients:

• Juice from 2 limes, about 4 TBLs
• 4 TBLs olive oil
• 2 clove garlic
• Salt and pepper
• A 15-ounce can black beans, rinsed and drained
• Kernels cut from 1-2 ears of white corn (about 1 cup)
• 1 1/2 cups tomatoes (use an assortment of halved cherry tomatoes or use 3 Roma tomatoes, seeded and chopped)
• 1 red onion, minced
• Half a bell pepper, seeded and diced (look for an orange one to add color to the dish)
• 3 TBLs minced fresh cilantro leaves
• 1 jalapeno pepper, seeded and diced (add more to taste)
• 1/2 tsp cumin (or to taste)
• Optional: top with diced or sliced avocado when ready to serve.

Directions: In a bowl whisk together lime juice, oil, garlic and salt to taste. Stir in remaining ingredients and season with salt and pepper, to taste.
Let salad stand at room temperature for at least 30 minutes, stirring occasionally, to let flavors develop. Laura recommends making it the night before.

Corn Ice Cream

This recipe comes from Frontera Grill in Chicago, one of the nation’s best known Mexican restaurants, owned and operated by Rick Bayless who’s widely respected as one of our countries premier chef’s and an expert of Mexican cuisine. Makes about a quart.

Ingredients:

• 1 1/2 (1.5) cups corn kernels
• 1 cup half-and-half
• 3 egg yolks
• 1/2 (.5) cup sugar
• 1 cup heavy cream
• 1/2 (.5) tsp vanilla
• 1 pinch of ground cinnamon

Puree the corn with the half-and-half until as smooth as possible. Push the puree through a sieve or strainer to remove big chunks. Put corn puree, sugar and yolk in top of a double boiler and whisk together, cooking and stirring until thickened and starting to steam, about 180ºF. Do not boil. Remove from the heat and cool. Stir in cream, vanilla and cinnamon. Chill until cold and then churn in an ice cream maker according to directions.

Sautéed Corn with Cherry Tomatoes and Basil

A summer staple in my house that is incredibly easy to throw together and a great side dish to grilled meat or fish. Serves 4. Adapted from “Joy of Cooking.”

Ingredients:

• 2 ears of corn, shucked
• 1 pint cherry tomatoes, halved (use a variety of tomatoes for added color)
• A few leaves of basil, sliced thin (use scissors to snip)
• Salt, pepper
• 1 TBL butter
• 1 TBL cream, optional

Cut the corn from the cob. Melt the butter in a sauce pan over medium heat. Add the corn kernels and cook for 1 min. Add the cherry tomatoes and cook for another minutes until juices start to run. Stir in salt, pepper, basil, and cream. Serve.

Grilled Corn on the Cob

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.

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 use 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.

Honey Butter

• 3 TBL butter, softened
• 1 TBL Honey Hole Honey Co. honey or organic Agave nectar

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.