Fresh sweet corn, ready for the grill.By David Latt
You can keep it simple by grilling corn on the cob, or boiling it and slathering it with butter seasoned with sea salt and pepper. You can cut it off the cob and saute with garlic and mushrooms as a side dish, add it to soup for a chowder, mix it into clam fritters, toss it in a salad or bake into zucchini bread. It's peak corn season and there are innumerable ways to take advantage of this versatile vegetable's sweetness.
Given summer's bounty, now is an excellent time to experiment with corn in ways you never dreamed of.
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With so much good quality corn available, I find myself adding corn wherever I can. Corn's sweetness brightens up a tomato-parsley salad, adds a surprising crunch to miso clam soup with vermicelli and goes beautifully with braised short-ribs and shiitake mushrooms.
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When there's a plentiful amount of corn, I find that I leave no recipeRead More »from New, Easy Recipes to Enjoy This Summer's Sweet Corn