July’s crop of sweet corn was delayed about a week because of the wet spring, but the summertime treat is coming in strong now at local farms.
Here are some more recipes, courtesy of Kentucky’s Lexington Herald-Leader, for you to try with fresh, local corn.
GRILLED CORN WITH CHILI-CILANTRO BUTTER
12 ears corn, with husks
1 stick unsalted butter, at room temperature
4 teaspoons chili powder
2 garlic cloves, finely chopped
1 tablespoon honey
1⁄2 cup finely chopped cilantro
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper
Preheat grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill.
Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.
Meanwhile, heat 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute.
Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn. Makes 12 servings.
— From “The Farm” by Ian Knauer
SPICY SUMMER CORN PUDDING
This is a classic recipe for corn pudding, but adding buttermilk instead of milk makes a short of cheesy curd that clings to the corn kernels in the finished dish. The smoky, slightly sweet flavor of ancho chile powder is perfect with corn.
10 ears corn
11⁄2 cups buttermilk
1⁄2 cup unbleached all-purpose flour
4 tablespoons unsalted butter, melted
2 teaspoons ancho chile powder
11⁄2 teaspoons salt
Preheat oven to 350 degrees. Butter a 2-quart casserole dish.
Cut kernels off corn and place in a large bowl. Add remaining ingredients and stir to combine well. Pour into prepared dish and bake 40 minutes, or until puffed and golden. Serve hot. Makes 6 to 8 servings.
— From “The Animal Farm Buttermilk Cookbook” by Diane St. Clair
GRILLED CORN, POBLANO AND BLACK BEAN SALAD
2 ears shucked corn
2 tablespoons extra-virgin olive oil, divided
4 green onions
1 avocado, peeled, halved, and pitted
1 large red bell pepper
1 large poblano chile
1⁄2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 can (15 ounces) unsalted black beans, rinsed and drained
Preheat grill to high heat. Brush corn with 2 teaspoons oil. Place green onions, avocado, bell pepper, poblano and corn on grill rack coated with cooking spray. Grill onions 2 minutes on each side or until lightly browned. Grill avocado 2 minutes on each side or until well marked. Grill bell pepper 6 minutes on each side or until blackened; peel. Grill corn 12 minutes or until beginning to brown on all sides, turning occasionally.
Cut kernels from ears of corn; place in large bowl. Chop onions, bell pepper and poblano; add to bowl. Add 4 teaspoons oil, cilantro and next 5 ingredients; toss well. Cut avocado into thin slices; place on top of salad. Makes 6 servings.
— From “Cooking Light Pick Fresh Cookbook”