Shuck this! Confessions of a sweet-corn addict

I have a confession to make: I’m addicted to summer sweet corn. And living in Vermont, the season starts much too late and ends much earlier than I’d like. When corn season hits, I’m the first in line at my favorite corn farmer’s stand at the farmers’ market. I also stop at a farmstand on my way home from work when I see the plump, bright green husks piled on the table. (You might even say I brake for corn.)

Then at home, the culinary alchemy begins. For starters, I’ll cut the kernels off an ear so I can snack on it raw while I make dinner. I might cook up one of my all-time favorite recipes, Roasted Corn with Basil-Shallot Vinaigrette (see recipe below). The roasting corn gets super-sweet and almost crunchy in the oven, then gets tossed with a super-light basil vinaigrette. Fresh from the latest issue of EatingWell, I can’t wait to make Golden Summer Squash & Corn Soup, a silky soup made with pureed summer squash and fresh corn, topped with herbs and feta. When I fire up the grill, I’ll make Grilled Corn with Chipotle-Lime Butter. And if I’m not in the mood for one of those recipes, I’m sure to find inspiration in our collection of 20+ fresh corn recipes. (Smoky Corn & Black Bean Pizza, perhaps?) So brake at your local farmstand for some fresh sweet corn and get shucking!

Roasted Corn with Basil-Shallot Vinaigrette
Active time: 15 minutes | Total: 40 minutes | To make ahead: Cover and refrigerate for up to 1 day.

A simple combination—roasted corn with a basil vinaigrette—has a fresh flavor that is pure summer.

3 cups fresh corn kernels
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh basil
1 tablespoon minced shallot
1 tablespoon red-wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

Preheat oven to 450°F. Toss corn and oil to coat and spread out on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes. Combine basil, shallot, vinegar, salt and pepper in a medium bowl. Add the corn; toss to coat. Serve warm or cold.

Makes 4 servings, about 1/2 cup each.

Per serving: 165 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 23 g carbohydrate; 4 g protein; 3 g fiber; 163 mg sodium; 332 mg potassium. Nutrition bonus: Vitamin C (15% daily value).

Tip: Removing Corn from the Cob—Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

By Carolyn Malcoun

When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.

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