Summertime, and the growing is easy. One seasonal ingredients you should be cooking with this season is corn. Read on to discover three summer dishes that show corn at its very best.
Image Credit: Andrew Unangst
Tomato, Corn, and Avocado Salsa
Dice ripe tomatoes and combine with raw corn kernels, diced avocado (get tips on dicing avocado here), chopped cilantro, and fresh lime juice. Add some minced serrano chile for a little heat. Season with salt and more lime juice.
Recipe Credit: The Bon Appétit Test Kitchen
Image Credit: Zach DeSart
Grilled Corn with Herb Butter and Corn Nuts
Turn leftover cornbread into breadcrumbs to top grilled corn, and then take it further by adding crunchy kernels of store-bought toasted corn. You won't have grilled corn any other way!
This unexpected brined corn is a terrific foil alongside rich and smoky grilled dishes. Start at least four days ahead so that fermentation can go to work, and taste the corn for flavor as it pickles. We used Diamond Crystal Kosher Salt; other brands may result in a saltier pickle.
There's nothing like biting into an ear of corn with sweet, plump, buttery kernels in the summertime. That's because corn is at its absolute best when it's in season. Whether you're roasting it on hot embers, tossing it with lime, tomato, and avocado to make a salsa, or dry toasting it in a pan and dressing with a delicious creamy sauce, there's no better time than July, August and September to eat this all-American staple. Check out our tips for buying and storing sweet, summery golden corn, and read on for a slideshow of recipes.
HOW TO BUY
It's best to buy corn that's as fresh as possible and still in the husk. Look for green husks that are not too dry and that have moist golden silk. Peel one side of the husk down just a little to check that the kernels are plump and in tight, evenly spaced rows. Then fold the husk back up to prevent drying.
HOW TO STORE
Corn is best eaten the same day it's purchased. Store unhusked corn loose in the refrigerator. For best flavor, use it within two days. Husked corn should be refrigerated, stored loosely in plastic bags, and used within two days.
HOW TO COOK
Check out the slideshow above to discover how to make corn salsa, grill corn and even pickle it!