One Ingredient, Three Ways: Corn Edition

Gentle Readers, aside from tomatoes, fresh corn is one of The Practical Cook’s very favorite summer foods. If you have the opportunity, buy it at the farmer’s market, or trade a neighbor for some. The faster you get it from the field to the table, the more amazing it is.

The Practical Cook Junior Shucks Corn

The Practical Cook Junior Shucks Corn

Corn, Three Ways

Fresh Corn!

Fresh Corn!

1. On the cob. Boiled, grilled, I like it all. If you grill it, try doing it husk off for a char-riffic treat. Don’t hold back on the salt, and try adding chiles, lime juice, or parmesan if you want to change the flavor profile.

Corn salad with tomatoes, pancetta, and creme fraiche with chives

Corn salad with tomatoes, pancetta, and creme fraiche with chives

2. In a salad. Speaking of tomatoes, it’s a natural pairing. Cook the corn first or just cut it off the cob and toss in for crunch. Great with light-flavored lettuces and creamy dressings.

Mexican corn with peppers and bacon

Mexican corn with peppers and bacon

3. Succotash. Forgive me lima/butterbean haters. Saute the corn with squash, onions, cooked butterbeans, add some fresh or dried thyme, a little butter, salt and pepper to taste.

Are you a corn fan? Share your serving suggestions here.

I’m all ears, send an email to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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Straight from South Carolina to you, a review of Sgt. White’s Diner.

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