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