All-Purpose Corn

By Hklbrries

Nothing screams summer quite like CORN!

The pop of the sweet kernels seems like a fitting reward for putting up with searing hot days.

Most corn enthusiasts cannot imagine a better way to enjoy this seasonal treat than gnawing on a quickly cooked cob, butter dripping down their chin. Yet, this ancient food is one of the most versatile ingredients in the produce department.

“There are tons of things you can do with it,” said chef Sylvia Wilson, who spends much of the season catering weddings. “You can turn it into soups and salsa, make old-fashioned creamed corn or a spicy corn fritter. It’s not summer for me until I’ve grilled some corn.”

Downriver Grill executive chef Ryan Stoy agreed.

“Corn can go sweet or savory,” he said. “It can be used in simple recipes or dressed up. I’ve even made a panna cotta with it.”

One of his favorite summer dishes involves serving seared scallops on top of a creamy corn sauce that’s perfumed with a hint of coriander.

“You cut the corn off the cob and simmer it in just enough whole milk to cover it for about 10 minutes, with a little coriander, sugar, olive oil, season it with some salt and pepper,” he said. “Then, strain off the milk and puree the corn, adding the milk back to get the consistency of a creamy sauce. It’s so rich and bright, with the buttery flavor of the corn shining through.”

Corn’s natural sweetness makes it a perfect partner for savory grilled meats, too.

Dave Hill likes to raise the heat on his marinated beef by adding some fiery chili powder. The yang to corn’s yin.

“Corn stands up well to spicy,” said the chef/owner of Hills’ Restaurant and Lounge.

He said he appreciates that corn brings so much flavor to straightforward recipes (like the one included here) because “most people don’t want to spend a whole lot of time in the kitchen during the summer months.”

Of course, you’ll want to start with the sweetest corn, and the ears are nearly ready at a local favorite U-pick place.

“It’s shaping up to be a good year, considering the slow start we had,” said Marv Carver, whose family has run Carver Farms for 35 years.

One reason the area is well-suited for the bi-color corn fans clamor for every August has to do with the semi-rocky soil in Spokane Valley. “Those small stones hold the heat from the day, so the corn continues to grow during the night.”

When selecting ears, Carver urges shoppers not to strip the shucks.

“Sometimes, they’ll even stick a fingernail into the kernels, but you cannot tell how corn is going to taste by looking at it,” he said.

The best bet is to feel for ears that are full and heavy, and to shop at spots where you know it’s just picked.

Some of Carver’s customers preserve the fresh taste of summer by freezing the ears whole, in the husk. “They swear by it,” he said. “They strip off some of the outside and as much of the silk as they can and then freeze it. When they’re ready to use it, they just pop it in the microwave for a couple of minutes.”

Ding! You’ve got a little bit of August in the middle of December.

Whether it’s featured in simple or show-stopping recipes, corn is at its peak starting this week and going through mid-September. Call Carver Farms for picking times: [phone]. Here are a few preparations that will make you look you’re king or queen of the maize.

Related recipes in this collection: Spicy Jalapeno Corn Fritters; Roasted Corn Salsa Blackened Cornbread, Roasted Corn Salsa and Cajun Blackening Seasoning.

Ingredients

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Preparation

Step 1

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