Five Simple Recipes for Garden Fresh Corn

Quick, Easy and Homemade Vegetable Dishes for Summer Meals

© Georgene A. Bramlage

Aug 20, 2009

Corn remains one of the world's three most important cereal crops for human and domestic animal consumption. Sweet corn-based summer dishes are quick, easy and perfect for using garden-fresh ingredients. Varying amounts of basic fresh vegetable ingredients add color and distinctive personal flavors. Garlic and assorted fresh herbs add extra punch. The biggest advantage to homemade vegetable dishes is that cooks can vary ingredient proportions to suit individual tastes.

Types of Sweet Corn

Normal sugary (su), sugary enhanced (se), and supersweet (sh2) corn have varying amounts of sugar and sweet flavor in mature kernels. Normal sugary (su) sweet corn converts kernel sugar to starch immediately after harvest. The sugary enhanced (se ) and supersweet types (sh2) slowly convert sugar to starch so the sweet flavor lasts longer after harvest.

How to Choose Fresh Corn Ears (Photos #1, 2 & 3)

Look for:

• Fresh, cool green–colored husks,
• Tender milky kernels with no spaces between rows,
• Firm kernels that puncture easily with slight pressure.

Avoid:

• Hot dry husks,
• Dry or shriveled kernels,
• Very young or very small kernels.

Do not store fresh corn–on–the–cob. Use fresh corn quickly, or blanche and freeze it. Corn kernels, except for super sweet varieties, deteriorate rapidly unless kept at very low temperatures at very high humidity.

Simple Corn Recipes

Grilled Corn–on–the–Cob (Photo #4)

(Courtesy: Pioneer Valley-Berkshire Regional Cooperative Extension Service, MA)

1. Pull husks back without removing them from corn ears.
2. Remove as much silk as possible from between kernels.
3. Pull husks back over ears and secure ends with kitchen twine.
4. Plunge ears into salted ice water for 20 minutes to one hour.
5. Drain well before placing on grill on medium flame.
6. Grill corn about 20 minutes, turning often. Remove when husks are dry and brown.
7. To serve, peel back husks and use as handles.

Family Favorite Corn Cheese Casserole

• 2 cups fresh, frozen or canned corn, drained
• 1 cup shredded cheddar cheese
• 1 cup bread crumbs
• ¼ cup chopped green bell pepper
• 1/3 cup milk
• 2 tbsp. melted butter
• 1 tbsp. minced onion
• ¼ tsp. ginger
• 1/8 tsp. each salt & pepper

1. Combine all ingredients well.
2. Spoon into lightly greased 1–quart casserole.
3. Cover and bake at 350 degrees for 30 minutes, uncover and bake for 15 minutes.
4. Makes about 4 large servings.

(Courtesy: Pioneer Valley-Berkshire Regional Cooperative Extension Service, MA)

• 3 large eggs, beaten
• 2 cups milk
• 2 cups fresh corn cut from cob
• 1 tsp. salt
• 2 tbsp. sugar
• 2 tbsp. diced red or green sweet pepper
• Dash of pepper
• 2 tbsp. chopped fresh pimento or mild hot pepper
• ½ cup crushed soda crackers
• 2 – 3 tbsp. butter

1. Combine all ingredients except cracker crumbs and butter.
2. Pour into 2–quart casserole.
3. Sprinkle with cracker crumbs, and dot with butter.
4. Place casserole in pan of hot water.
5. Bake at 350° for 1 hour.
6. Makes about 8 large servings.

(Courtesy: Pioneer Valley-Berkshire Regional Cooperative Extension Service, MA)

• 1 medium green pepper
• 1 medium onion
• 3 medium zucchini
• 2 medium tomatoes
• 1 ear fresh corn cut from cob
• 1 ½ tbsp. butter
• ¾ tsp. salt
• 1/8 tsp. coarse pepper
• 2 tbsp. water
• 1/8 tsp. basil or oregano
• ¼ cup grated cheese

1. Cut peppers in strips; onion in circles, zucchini in ½" diagonal slices, tomatoes in quarters, cut corn off cob.
2. Melt butter in 4 qt. saucepan over medium heat, or in an electric fry pan set to 350°F.
3. Add green pepper and onions; cover and cook for 5 minutes; shake occasionally.
4. Add remaining vegetables; cook covered for 10 minutes or until vegetables are tender, but not mushy.
5. Serve with grated cheddar cheese sprinkled on top.
6. Makes 5–6 generous servings.

(Courtesy: Fresh Supersweet Corn Council)

• 2 tbsp. olive oil
• 4 ears fresh Supersweet Corn, cut crosswise in 1 ½ "-coblets
• 3 medium-sized zucchini, sliced diagonally
• 6 green onions (scallions), cut in 1" pieces
• 4 ounces thinly sliced pepperoni
• 1 pound plum tomatoes, cut in wedges
• 1 tsp. Italian seasoning
• ¼ tsp. salt

1. In one or two skillets, heat oil.
2. Add corn, zucchini, green onions and pepperoni; cook and stir 5 minutes.
3. Add tomatoes, Italian seasoning and salt.
4. Continue cooking,about 5 minutes longer, until vegetables are tender.
5. Cover; remove from heat and let stand 5 minutes before serving.
6. Makes 4– 6 generous portions.

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