When I was growing up, I would look forward to summer family barbecues where corn on the cob would be served. There was nothing better than sinking your teeth into the hot sweet corn slathered with butter on a warm summer evening.
These are the days that the corn is super sweet and at its peak. Corn on the cob is always a staple, but I would encourage you to mix it up and try something new this summer. Corn, freshly cut off the cob, tastes delicious when thrown in a salad. Or grill it and add to soups such as chicken tortilla or tomato.
Corn Bruschetta - Mix 1 cup corn, 2 tablespoons chopped red pepper, 1 teaspoon jalapeno and 1 teaspoon cilantro. Top with a splash of red wine vinegar, 1 teaspoon lime juice and a sprinkle of cumin. Grill some bread and top with the corn relish.
Corn and Tomato Pasta - In a teaspoon of olive oil, saute 3 cloves garlic, 1/4 teaspoon red pepper flakes and 1 cup grape tomatoes which have been cut in half. Add 1 cup corn and cook for 1 minute. Splash with balsamic vinegar. Then add to 1 pound cooked pasta and top with mozzarella or goat cheese.
Corn Salad with Jalapeno Lime Dressing - Combine 4 cups corn, 1 chopped and seeded jalapeno, and 1/2 cup chopped red onion. Mix the juice of 1 lime, 1/2 teaspoon cumin, 1 tablespoon honey and 1/4 cup canola oil. Pour over the corn salad and toss.
Corn and Basil Risotto - Stir 1 cup fresh corn into your favorite risotto. Sprinkle basil and Parmesan cheese on the top and serve.
Also, try my newest corn recipe for Mexican Lime-Cream Corn. What is your favorite way to eat corn?